Orange tea cake with candied fruits and ice cream

Ingredients

Tea Cake

105 grams (3/4 cup) flour
3 grams (3/4 teaspoon) baking powder
65 grams (1/4 cup + 1 tablespoon) butter
90 grams (7 tablespoons) sugar
90 grams (3 large) eggs
75 grams (1/3 cup) vanilla ice cream
35 grams (1/4 cup) candied orange peels
seeds from one vanilla pod
juice from 1 orange
zest from 1 orange

Orange Icing

150 grams (5.3 ounces) orange chocolate
35 grams (2.5 tablespoons) vegetable oil

Equipment

Oven
Ensure your oven is preheated to the right temperature for the best baking results.
Mixing Bowls
Various sizes will help you keep ingredients separate and organized.
Electric Mixer
This will make whipping ingredients together much faster and produce a fluffier batter.
Spatula
A silicon spatula is great for scraping down the sides of bowls.
Loaf Pan
Grease and flour it well to ensure your cake comes out smoothly.
Sieve
Sift your flour and baking powder together to avoid lumps in your batter.
Blender
Essential for getting that smooth, silky icing texture.

Instructions

Step 1

1. **Preheat the oven** to 356°F (180°C). Grease the mold with butter, and sprinkle with flour; carefully tap out the excess. You can also use parchment paper for easier removal.

Step 2

2. **Mix the orange zest** with 1 teaspoon of sugar, and let it dry for 15 minutes at room temperature. This enhances the flavor significantly.

Step 3

3. **Soak the candied fruits** in orange juice heated to 104°F (40°C) for 15 minutes. Keep it under a lid. The juice should not be too hot, just warm to the touch.

Step 4

4. **Thaw the ice cream** in the fridge ahead of time. Make sure to take it out right before you start making the cake. Letting the ice cream sit out while you prepare can make it easier to mix.

Step 5

5. **Sift the flour** with baking powder. Sifting helps to remove lumps and aerate the flour.

Step 6

6. **Bring the butter and eggs** to room temperature. This will ensure a smoother batter.

Step 7

7. **Cream the butter and sugar** at medium-high speed until light and fluffy, about 3-4 minutes. Gradually add the eggs, whipping well after each addition until smooth. The creaming step adds air to the batter, making the cake light and fluffy.

Step 8

8. **Stir in the melted ice cream**, mix well, then add vanilla seeds and dried zest. Mix until the ingredients are just incorporated.

Step 9

9. **Add all the flour**, and mix just until combined. Over-mixing can result in a denser cake.

Step 10

10. **Strain the candied fruits**, reserving the liquid, and dry them well with a paper towel. Ensure they are not too wet to avoid adding excess moisture to the batter.

Step 11

11. **Fold the fruits into the dough**, and then pour the dough into the prepared mold, leveling it evenly. Use a spatula to ensure a smooth surface.

Step 12

12. **Bake the tea cake** for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Check at 50 minutes to avoid over-baking.

Step 13

13. **Cool the cake** in the pan for 10-15 minutes before inverting it onto a plate to cool completely. This helps the cake to firm up and prevents breaking.

Step 14

14. **Melt the chocolate** and add the reserved liquid from the candied fruits and vegetable oil. Use a microwave or double boiler for melting the chocolate.

Step 15

15. **Blend until smooth**. Allow the icing to cool to 90-95°F (32-35°C). Stir occasionally to prevent a skin from forming on top.

Step 16

16. **Apply the finished icing** to the cooled cake. For a smoother finish, use an offset spatula.

Servings

✨ To make this tea cake the star of your afternoon tea, serve it with a generous dollop of fresh whipped cream and some finely grated orange zest on top. The creamy richness of the whipped cream harmonizes beautifully with the zesty orange flavor in the cake. Trust me, your taste buds will thank you!

🌟 Feeling a bit fancier? Pair this delightful cake with a citrus salad. Toss together orange slices, a splash of lemon juice, and a sprinkle of mint leaves. The refreshing citrus salad elevates the flavors of the tea cake, making it perfect for a sophisticated brunch.

☕ And of course, how could we forget? This cake pairs impeccably with a hot cup of Earl Grey or green tea. The subtle bergamot undertones in the tea bring out the orange essence in the cake. It's a match made in heaven!

Variations

Eating gluten-free or vegan doesn't mean you have to miss out on this delicious tea cake!

Gluten-Free Version 🌾: Substitute the flour with a gluten-free all-purpose flour blend. Ensure that your baking powder is also labeled gluten-free for a truly celiac-friendly cake.

Vegan Version 🌱: Swap out the butter with vegan butter or coconut oil, and use flax eggs in place of the regular eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water = 1 egg). Also, make sure to choose vegan ice cream and chocolate for the icing.

Faq

Q: How do I know when my tea cake is done?
A: Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done. If it has wet batter on it, continue baking for a few more minutes.
Q: Can I make this tea cake without an electric mixer?
A: Yes, you can use a hand whisk, but be prepared for a bit of a workout! The electric mixer makes it easier to achieve a light and fluffy batter.
Q: My cake sank in the middle. What did I do wrong?
A: This can happen if the oven door is opened too early, causing a sudden drop in temperature. It can also result from using too much baking powder, or from underbaking the cake.
Q: Why is my icing runny?
A: This can happen if the chocolate and oil mixture is too hot. Ensure you let it cool to 90-95F (32-35C) before applying it to the cake.
Q: Is it okay to store this cake in the refrigerator?
A: Yes, but make sure it's in an airtight container to prevent it from drying out. It can stay fresh for up to 5 days.
Q: Can I add nuts to this recipe?
A: Absolutely! Chopped almonds or walnuts can add a delightful crunch. Simply fold them into the batter along with the candied fruits.