Aunt Da’s Tea Cakes, reimagined

Author Notes

Aunt Da became once the worthy-older sister of my popular grandmother, Nanny. We all lived within the an identical town when I became once rising up, and she or he became once a mountainous cook dinner with a number of distinct specialties. I mostly keep in mind her desserts: French Silk pie, lemon meringue pie and beautifully straightforward tea desserts that seemed concurrently monumental and gentle-weight. She always made monumental batches and stored them in a silver canister that seemed bottomless.

Here, I’ve reimagined them to be even lighter (the command of a combo of cake and entire wheat pastry flour) and reasonably spiced with Irish Breakfast tea, Meyer lemon zest and a fine dose of marzipan (in place of the first and foremost called for vanilla).

These are fully savory, subtly flavored, now not-too-candy pillows of consolation. And, they closing for weeks! Invent them a day or so in advance once you happen to can!

Mammoth for holiday offers and events! —em-i-lis

Substances

• 
  1 cup
  
  sugar
  
• 
  2
  
  bags Irish Breakfast tea, carefully opened, tea reserved, bags discarded
  
• 
  1
  
  stick butter, reasonably chilled, decrease into 1 tablespoon chunks
  
• 
  3 ounces
  
  marzipan
  
• 
  2
  
  eggs
  

• 
  zest of 1 Meyer lemon
  
• 
  1 cup
  
  cake flour
  
• 
  1 teaspoon
  
  baking powder
  
• 
  ¹/₄ teaspoon
  
  baking soda
  
• 
  ¹/₄ teaspoon
  
  salt
  
• 
  ¹/₄ cup
  
  milk
  
• 
  3 cups
  
  (or reasonably more) entire wheat pastry flour