| Total: | 55 min |
| Prep: | 35 min |
| Cook: | 20 min |
| Yield: | 50 tea cakes |
Ingredients
- 1/4 cup powdered sugar
- 13 ounces almond paste or marzipan
- 1 tablespoon tangerine or orange marmalade or apricot jam
- 1 tangerine, sectioned and rind grated
- 3 eggs
- 1 egg yolk
- 1/4 cup flour
- 7 tablespoons unsalted butter, melted
Instructions
- Arrange 50 mini muffin paper cups on a sheet pan. In a mixer fitted with a paddle attachment combine the almond paste, jam and tangerine rind until smooth. Mix in the eggs 1 at a time, adding the single yolk last. Add the flour and mix on low speed. Add the melted butter and mix until blended. Fill a pastry bag with the batter and pipe into the cups filling each 3/4 full. Place 1/4 of a tangerine section, with the cut side facing up on each teacake then sprinkle them all liberally with powdered sugar. Bake in a preheated 350 degree F oven until firm and lightly browned, about 20 minute. Cool and serve at room temperature in their papers.
Nutrition Facts
| Serving Size | 1 of 50 servings |
| Calories | 58 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 0 g |
| Sugar | 3 g |
| Protein | 1 g |
| Cholesterol | 17 mg |
| Sodium | 5 mg |
Reviews
I made this recipe for a Chinese New Year Celebration. I think it turned out very well and is very flavorful. I only used 8 oz. of Marzipan, and ended up with 41 mini cakes.
Great recipe. Quick and easy to make. I found that if you use half marzipan and half almond paste, the almond doesn’t over power the tangerine flavor (marzipan is a little less expensive too!). Everyone loves these whenever I make them!
i did not follow the recipe exactly. I halved the recipe and got 19 mini cup cakes. So i dont know how the last person got 60 out of the full recipe. I did not use tangerine sections or rind. However, i grated some lemon zest and added that. i used apricot jam in the recipe. The tea cakes were a let-down, also not sweet enough for me. i think the tangerine might have perked up the flavor a bit. i do plan to try this recipe with the tangerine once before i give up on it.
These were fabulous! Everyone in our family loves almond, and just gobbled these up. I only used half the almond paste, and they were really good, but next time I will try the full amount. I also omitted the tangerine sections on top. It made 60 of the tiny mini muffins, which fed about 9 (generously) for dessert. This is one of our family’s favorites!