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Spiced tea cakes
(0 votes)
Difficulty:
moderate
Preparation:
55 min.
Preparation
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Ingredients
for
6
- For the muffins
- 1 cup all-purpose flour
- ¼ cup light brown sugar
- ½ tsp Baking powder
- ½ tsp baking soda
- 1 pinch salt
- 1 Chai tea (opened)
- ½ cup low-fat Buttermilk
- ⅛ cup butter (melted)
- vanilla extract
- 1 small egg (lightly beaten)
- For the meringue
- 1 large egg white
- ¼ cup caster sugar
- 3 Tbsps finely chopped Pistachio
- 1 unwaxed Orange (zest finely chopped)
- candied Angelica (finely chopped)
- To decorate
- Sesame seeds
Preparation steps
1.
For the muffins: heat the oven to 190°C (170° fan) 400°F gas 6. Place paper cases in 6 muffin tins.
2.
Sift the dry ingredients into a mixing bowl and make a well in the centre. Stir in the contents of the tea bag.
3.
Whisk together the buttermilk, butter, vanilla and egg, then stir into the flour mixture, until just moist.
4.
Spoon into the paper cases. Bake for about 15 minutes until risen and firm. Cool in the tin for 10 minutes.
5.
For the meringue: whisk the egg white until soft peaks form. Gradually add the sugar, whisking continuously, until stiff peaks form and the mixture is thick and glossy.
6.
Gently stir in the pistachios, orange zest and angelica.
7.
Spread on top of the muffins and return the muffins to the oven for 5-7 minutes, until the meringue is set and just tinged golden-brown. Sprinkle with sesame seeds and place on a wire rack to cool completely.
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