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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. 
Prep Time10 mins
Cook Time40 mins
Resting Time10 mins
Course: Dessert
Servings: 30 2-inch diamonds


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


  • 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