Cakes · Original adaptation
Walnut Orange Blossom Tea Cakes Recipe
Small browned-butter walnut cakes brushed with orange blossom honey and finished with crisp walnuts.
Inspired by Spring Baking Championship, Season 5, Episode 6
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Walnut Orange Blossom Tea Cakes
- Prep
- 25 min
- Bake
- 18 min
- Total
- 43 min
- Makes
- 12 small cakes
Ingredients
- 115 g unsalted butter, plus extra for the pan
- 100 g walnuts
- 90 g all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 3 large egg whites
- 110 g light brown sugar
- 70 g orange blossom honey, divided
- 1 teaspoon vanilla extract
- Finely grated zest of 1 orange
- 2 tablespoons finely chopped walnuts, for finishing
Method
Heat the oven to 175 C, or 160 C fan. Butter a 12-hole muffin pan.
Melt the butter in a small saucepan and cook until the milk solids turn amber and smell nutty. Pour into a bowl and cool for ten minutes.
Pulse the 100 g walnuts in a food processor until finely ground. Whisk them with the flour, baking powder, and salt.
Whisk the egg whites, brown sugar, 45 g honey, vanilla, and orange zest until foamy but not whipped. Whisk in the browned butter.
Fold in the dry ingredients. Divide the batter among the muffin holes and bake for 16 to 19 minutes, until the centers spring back.
Cool in the pan for five minutes, then turn the cakes onto a rack. Warm the remaining 25 g honey and brush it over the warm cakes.
Scatter the finely chopped walnuts over the glazed tops and cool before serving.
From the episode
Marvelous Mother Nature
This adaptation starts from the episode's honey, walnuts, and wild berries brief and reshapes it for ordinary home equipment and a manageable batch.
See every bake from the episode →Sources and recipe note
The sources below document the episode challenge. The quantities and method on this page are independently written by Baking Show Guide; they are not copied from a contestant or broadcaster recipe.
