Ingredients
Tea cake
flour
105g
3.68oz
0.42cup
7tbsp
baking powder
3g
0.11oz
0.20tbsp
butter
65g
2.28oz
0.26cup
4.36tbsp
sugar
90g
3.15oz
0.36cup
6tbsp
eggs
90g
3.15oz
0.36cup
6tbsp
vanilla ice cream
75g
2.63oz
0.30cup
5tbsp
candied orange peels
35g
1.23oz
2.35tbsp
one vanilla pod seeds
orange juice
1pc
orange zest
1pc
Orange icing
orange chocolate
150g
5.25oz
0.60cup
10tbsp
vegetable oil
35g
1.18fl oz
Method
Tea cake
- Preheat the oven to 356F (180C). Grease the mold with butter, and sprinkle with flour; carefully tap the excess.
- Mix the orange zest with 1 teaspoon of sugar, and dry it for 15 minutes at room temperature.
- Put the candied fruits in a bowl, pour orange juice heated to 104F (40C), and let it brew for 15 minutes under the lid.
- Let the ice cream thaw in the fridge, and take it out of the fridge before making the cake.
- Sift the flour with baking powder.
- Bring the butter and eggs to room temperature.
- Whip the butter with sugar until light and fluffy at medium-high speed for 3-4 minutes; add the eggs in several parts, whipping each time until smooth.
- Pour in the melted ice cream, and mix well. Add vanilla seeds and dried zest.
- Add all the flour, and mix just until the flour combines with the dough.
- Throw candied fruits on a sieve, but save the liquid. Dry it well with paper towel.
- Pour the fruits into the dough, and mix.
- Put the dough into a mold, and level it. Bake the tea cake for 50-55 minutes (to a dry toothpick).
- Cool the cake in pan for 10-15 minutes; then invert it onto a plate, and let it cool completely.
Orange glaze
- Melt the chocolate.
- Add the liquid from the candied fruits and vegetable oil.
- Mash everything together using a blender.
- Cool the icing down to 90-95F (32-35C).
- Apply the finished icing to the cooled cake.
