English Tea Cakes

                These are yummy. From the Martha Stewart Cupcake Book. Don't need the frosting either way. Edible and Yummmible.

INGREDIENTS: 1 cup butter, 3 cups flour, 1 tsp baking powder, pinch salt, 1 1/2 cus sugar, 2 tsps orange zest, 4 large eggs, separated, 1/2-3/4 cup milk. 1 cup jam. Citrus Glaze ( optional, but nice)

Combine flour, b. powder, and salt.

Butter muffin pans and dust with flour.

Zest an orange or two. I actually zest organges  on a regular basis and keep the peel in a ziploc bag in the freezer, then it is all ready to go. Got that idea from  some cooking show, somewhere.  Do the same thing with lemons.

Beat butter, sugar, zest till pale and  fluffy.

Add egg yolks one at a time. Save whites to beat later.

Add flour mixture along with milk till combined nicely.

             Clean beaters. Rinse in cold water. Then beat 4 egg whites till soft peaks form.

Fold egg whites into batter.

Spoon a couple of tablespoons batter into tins. Plop in a dollop of jam.

Cover with remaining  batter.

Bake at 350 degrees for about 25-30 minutes. They puff up brown and pretty.

GLAZE:1 1/2 cups icing sugar, orange zest, a splash of orange juice and mix all together. Yummy.Drizzle over teacakes.

Break apart and enjoy still warm from the oven.  had the pan sitting out on the counter, left the room for a moment. When I returned, half the batch was gone. Disappeared into thin air......