Go Back

Orange Thyme Olive Oil Teacakes

Jeanette Rosing
A slightly sweet teacake with just a hint of thyme
Print Recipe Pin Recipe
Course Dessert
Servings 36 tea cakes

Ingredients
  

Cake

  • 2 1/2 cups flour
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 7/8 tsp salt
  • 2 tsp fresh thyme leaves
  • 2 tsp orange zest
  • 3 +1 eggs 3 whole eggs and one yolk
  • 1 cup sugar
  • 1 cup extra virgin olive oil--plus 2 teaspoons
  • 2 Tbsp fresh orange juice
  • 1/2 tsp orange extract
  • 1 tsp vanilla extract
  • 3/4 cup plain whole milk Greek yogurt --plus 2 tablespoons

Orange Thyme Glaze

  • 3-4 cups powdered sugar
  • 1/2 cup fresh orange juice
  • 4 stems fresh thyme
  • Extra thyme for garnish

Instructions
 

Cake

  • Preheat oven to 350 degrees. Spray a 9x13" pan with cooking spray and line bottom of pan with parchment paper. Set aside.
  • In a medium bowl, whisk flour, baking powder, and salt. Whisk in thyme leaves and zest until well combined.
  • In a separate bowl, whisk eggs until foamy, about 1 minute. Slowly whisk in sugar until mixed. Add oil, juice, extracts and yogurt. Mix until combined. Fold in dry ingredients until just combined.
  • Pour batter into prepared pan and bake for 35-40 minutes until golden and a toothpick inserted into center comes out clean.
  • Let cook for 15 minutes in pan before moving to a wire rack to cool completely. Cake may be chilled in refrigerator before assembling.

Glaze

  • In a small saucepan, heat orange juice to 125 degrees. Add stems of thyme akd remove from heat. Allow thyme to steep for 10 minutes, then discard stems.
  • In a medium bowl, whisk orange juice and 3 cups of powdered sugar until smooth. If glaze is too thin, add more powdered sugar 1/4 cup at a time.

Cut and assemble

  • Cut edges from chilled cake--about 1/2" around all sides. Cut cakes into desired size. 1.75" x 1.25" is a nice tea cake size and will yield about 36 cakes.
  • Glaze individual cakes and let dry a bit. Glaze a second time in small group to allow time to garnish with thyme leaf before glaze dries.

Notes

  • To serve as a whole cake, skip cutting instructions.  Pour most of glaze over cooled cake to cover the top.  With remaining glaze, pour once again for a second coat.  Garnish with a couple stems of thyme.
  • Recipe adapted from Pinhole Press