Mandarin Tea Cakes

Preparation

Step 1: Prepare the mandarins

Wash and dry the mandarins. Finely grate the zest of two mandarins with a fine grater, avoiding the white pith, then squeeze them to collect about 100 ml of juice. Set the zest and juice aside separately.

Meanwhile, preheat the oven to 350°F (180°C). Butter and flour the cups of the mini cake pan, or line them with paper liners.

Step 2: Cream the butter and sugar

Take the butter out ahead of time so it reaches room temperature. In a mixing bowl, beat it with the sugar using an electric mixer for 3 to 4 minutes, until the mixture is fluffy and slightly pale.

Add the mandarin zest and orange blossom water, then incorporate the eggs one at a time, beating well after each addition. The mixture should be smooth and homogeneous.

Step 3: Fold in the flour

Sift the flour with the baking powder over the bowl. Fold them in gently with a spatula, lifting the batter rather than beating it, until no trace of flour remains.

Then pour in the mandarin juice and stir gently: the batter should stay soft and slightly glossy. Do not work it more than necessary to preserve the tenderness.

Step 4: Bake the tea cakes

Divide the batter among the cups, filling them three-quarters full, using a piping bag or two spoons for an even result.

Bake for 13 to 15 minutes: the cakes should be golden and a toothpick inserted in the center should come out clean. Let them cool for 5 minutes in the pan, then turn them out onto a wire rack.

Step 5: Glaze the cakes

While the cakes are still warm, prepare the glaze: stir the powdered sugar with the remaining mandarin juice, spoonful by spoonful, until smooth and fluid.

Brush a thin layer of glaze over each still-warm cake with a pastry brush, then let it set for 15 minutes. Serve the mandarin tea cakes at room temperature, with tea or coffee.