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Orange Pekoe Tea Cakes

Kelli Bernard TeaChef Level 1

Melted white chocolate infused with green pekoe tea is the secret ingredient to this incredibly fast and easy cake. Topped with orange pekoe icing, the end result is a perfectly moist, sweet cake perfect for any afternoon tea.

45 m 2


  • Cakes:
  • 6 oz. unsalted butter, cut into 1" cubes
  • 1 c. milk
  • 1 1/2 c. sugar
  • 5 oz. white chocolate, chopped
  • 1 tbsp. green pekoe tea leaves, for brewing
  • 1 tbsp. green pekoe tea leaves, finely chopped
  • 2 c. all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. vanilla extract
  • 1 tsp. grated orange rind
  • 2 eggs
  • Icing:
  • 1 1/4 c. powdered sugar
  • 2 tbsp. brewed green pekoe tea
  • 1 tsp. finely chopped green pekoe tea leaves
  • 1 tsp. grated orange rind


To make the cake:

Preheat the oven to 325°F.

Grease a mini-cake or muffin pan and set aside.

Place the butter, milk, sugar, and white chocolate into a medium saucepan.

Place 1 tbsp. green pekoe tea leaves in a tea bag or strainer and add to the saucepan. Make sure the bag or strainer is closed so the tea leaves do not escape into the chocolate mixture during heating.

Bring the chocolate mixture to a simmer over low heat, stirring constantly.

Once simmering, remove saucepan from heat, and remove the tea bag or strainer from the chocolate mixture.

Place the finely chopped green pekoe tea, flour, baking powder, vanilla, orange zest, and eggs into a large bowl.

Slowly add the chocolate mixture to the flour mixture and whisk until smooth.

Fill each mini-cake or muffin tin half full. Bake for 30 min. or until a toothpick inserted in the center of the cake comes out clean.

To make the icing:

Sift the powdered sugar into a bowl.

Add the brewed tea and stir to combine. (If you prefer a thinner icing, add more brewed tea 1/2 tsp. at a time until the desired consistency is reached.)

Stir in the finely chopped tea leaves and grated orange rind.

Spoon onto tea cakes immediately and enjoy.

Prep time: 15 min. Cook time: 30 min.

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