Mango Orange tea cakes
Teatime is a unique time of the day when we crave for something sweet…. Or something crunchy….. to go with a cup of hot tea flavored with ginger and cardamom…. As the appetizing ginger flavor draws us and as we sip the tea, a bite of a fluffy tea cake is just what is needed to complete the picture.
Servings: 30 2-inch diamonds
Ingredients
Dry Ingredients -
- 1.5 cups Buckwheat flour
- 1 tbsp Flaxmeal
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
Wet Ingredients -
- 1/2 cup Mango Orange puree
- 1/2 cup Orange juice
- 1/2 cup Maple syrup
- 1/4 cup Olive oil
- 1 tsp Orange extract
Instructions
- Soak the Flaxmeal in 2 tbsps of warm warm and let it sit
- Mix the remaining dry ingredients in mixing bowl and set aside
- Next mix all the wet ingredients in another mixing bowl
- Add the flaxmeal mixture and combine
- Add the dry ingredients little by little, mixing evenly until fully combined
- To a 9 inch square cake pan, lined with parchment paper, ladle the mixture completely
- Tap the pan lightly to release air bubbles
- Bake at 325 degrees for 40 minutes until a fork pricked in the center comes out clean
- Check the top for light crust, turn off oven and leave it in for 5 to 10 minutes for the top to turn crisp
- Remove from oven and set on counter to cool for 30 minutes
- Remove carefully from pan and cut into desired size pieces