Orange Cardamom Tea Cakes Recipe

Learning how to make new flavors on cakes, cookies and breads is quite easy once you understand the basics of baking. That is how these lovely orange cardamom tea cake cookies were developed.

Look toward others for inspiration as you get more confident in your baking. You will be happy to find many chefs and amateurs will love to help you along the way. Other times, it is as simple as looking on Pinterest for some ideas. And there is never anything wrong with baking a recipe out of a good old cookbook. Start looking around and you’ll become very happy as a home baker.

For instance, after watching baker after baker on the Great British Bake Off using cardamom, I decided to pick some up. I had no idea what to do with it. So I decided to just stick it in some recipes and see what happens. Using a simple cookie dough, I decided to play around with spices. Orange is goes well with cardamom according to some of the bakers on the show. They were completely right.

The tea cakes turned out very lovely. Light, spicy and fruity with a little floral undertone. Crisp on the outside but soft and tender crumb. If you like spice cookies, give this one a go. And if you love English inspired desserts, try out this recipe. It is a lovely lemon cake to go with these sunny orange cardamom tea cakes.

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Cardamom Orange Spice Cookies

Rate this recipe

Light and fruity with a little floral undertone, this little dessert is just a pleasure to eat. A lovely cookie that is more representative of old fashioned tea cakes that emphasize texture and flavor of food. Easy to make and stores well in the freezer.

Prepare: 10 minutes mins

Bake: 15 minutes mins

Total: 25 minutes mins

Servings: 2 dozen

Ingredients

• 1 ¼ cups (187.5g) flour
• 1 cup (120g) dried cranberries
• ½ cup (113g) softened butter
• ¼ cup (50g) sugar
• ¼ cup (56g) brown sugar
• 1 large (50g) egg
• 3 tbs (45mL) orange juice
• 2 tbs (21g) honey
• 1 tsp (3g) orange zest
• ½ tsp (3g) baking soda
• ½ tsp (2.5g) salt
• ½ tsp (1g) cinnamon
• ¼ tsp (.5g) allspice
• ¼ tsp (.5g) ginger
• ¼ tsp (.5g) cardamom

Instructions

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• Preheat oven to 375F (190C.)
• Clean, zest and juice an orange. (You'll only need the juice from half an orange.)
• Combine flour, allspice, cinnamon, cardamom, ginger, baking soda and salt in small bowl.
• In large bowl, beat softened butter, honey, zest and sugars until creamy.  Beat in the egg smooth. Add in flour mixture and juice, beating until just until combined. Fold in cranberries.
• Drop 1 tbs of batter approximately 2" (5cm) apart on a baking sheet.
• Bake 8 – 14 minutes or until edges are golden brown.  Cool on baking sheet for 2 minutes; remove to wire rack to finish cooling.

Notes

One medium orange gives about 1/3 cup (80mL) juice and 2 teaspoons of zest.  You’ll only need 1/2 an orange for both the zest and juice.  You can eat the other half or juice it and use for another project.

Orange extract can be used in place of the orange.  Use 1 tsp (5mL) as a substitute.