Blood Orange and Rosemary Teacakes
Makes 30 bite-sized teacakes
Ingredients
Blood Orange and Rosemary Teacakes
- 125g butter, softened
- 50g caster sugar
- 50g brown sugar
- Zest of 1½ blood oranges
- ½ sprig fresh rosemary, finely chopped, plus extra to serve
- 1 tsp vanilla
- 2 large eggs, at room temperature
- 75g (1/2 cup) flour, sifted
- ½ tsp baking powder
- 40g almond meal
- 60ml (1/4 cup) blood orange juice (approx. 1 blood orange)
Rosemary Syrup
- ¼ cup lemon juice
- ¼ cup water
- Zest of ½ blood orange
- ½ cup caster sugar
- 1-2 sprigs of fresh rosemary
Blood Orange Glaze
- 160g (1 cup) icing sugar mixture, sifted
- 2-3 tbsp blood orange juice (approx. juice of 1/2 blood orange)
Instructions
Blood Orange and Rosemary Teacakes
- Preheat oven to 175°C (155°C fan-forced) and set aside a 30-hole teacake pan.
- Beat butter, sugar, zest, rosemary and vanilla until pale and creamy, then add eggs one by one, scraping the bowl with a spatula after each addition to ensure well combined.
- Gently stir in dry ingredients until combined, taking care not to overmix, then stir in blood orange juice until batter is smooth and just combined.
- Grease 30-hole teacake pan well with a cooking spray, oil or melted butter, and gently brush with a pastry brush to ensure all crevices are well greased. Lightly dust pan with sifted flour, then invert pan over the sink and tap gently to remove excess flour.
- Divide mixture evenly between cake pan holes, then bake in preheated oven for 15-20 minutes or until a cake tester comes out clean.
- While cakes are in the oven, make rosemary syrup.
- Remove cakes from oven and allow to cool for 8-10 minutes, then turn out onto a large plate or tray. Drizzle cakes with syrup, and allow to cool completely before glazing and serving.
Rosemary Syrup
- Simmer juice, water, sugar, zest and rosemary in a medium saucepan until ingredients thicken into a syrup.
- Remove rosemary and drizzle the warm syrup over the warm cake, allowing the syrup to soak in as the cake cools.
Blood Orange Glaze
- Add blood orange juice to icing sugar and mix well until the frosting has a pouring consistency. It should be fluid but thick. If too thick, add a little more icing sugar and if too thin, add a little more juice.
To Serve
- Drizzle glaze over each cake and sprinkle with finely chopped fresh rosemary. Alternatively, cakes can simply be served with a light dusting of sifted icing sugar.
Enjoy!
Recipe by The Polka Dotter at http://thepolkadotter.com/blood-orange-rosemary-teacakes/