Lemon-myrtle, lavender-Earl Grey, hazelnut-orange -- the selection of tea cakes from Valerie Confections screams spring.
Assistant Food editor Betty Hallock is a fan: “They’re moist, dense and not too sweet -- and not overly precious either,” she says. “The hazelnut-orange tea cakes are rich with nutty flavor and bright with candied orange peel. And that citrusy-crackly-zingy glaze is, well, the icing on the cake.”
In the batter, Valerie uses candied Seville orange peel from junetaylorjams.com. You also can make candied orange peel; included below is a recipe from test kitchen director Donna Deane. If you’re also making your own hazelnut paste, the recipe requires some advance prep. But these amazing little cakes are worth the time and effort -- and you’ll have plenty of them for a party.