Monday, April 15, 2013

Cardamom Tea Cakes - Secret Recipe Club

Who likes cardamom? We do! We use it in Yazdi Cupcakes and it’s also in our tea. If you can’t find tea already flavoured with cardamom, just drop a few pods in to brew with your loose tea. Crack the pods or poke them with a knife to get some of the flavour out.

When I saw this recipe for Cardamom Tea Cakes on Melissa’s blog, Smells Like Brownies, I knew this was the recipe I was going to choose for the April Secret Recipe Club Challenge. Melissa is mom to a cute baby boy and a fruit hater, but I won’t hold the fruit thing against her, because she obviously likes chocolate and I’m okay with that!

I cut the recipe in half because the more sweets I make, the more sweets I eat. I’m still on Weight Watchers, so that’s not a good thing. I also added rosewater because I really like the flavour of the Yazdi Cupcakes and thought it might be nice in these tea cakes. Mine didn't look like Melissa's, but they were delicious. My husband asked me why I didn't make more. 

This is my 3rd month participating in the challenge and it’s a lot of fun. I only wish I had time to visit everyone else who plays. Last month I made Spaghetti Squash with Sauce, and the month before I made Peanut Butter Cups. This time I was almost tempted to make Camp Hanover Fudgies, but it’s got chocolate and peanut butter, so I didn't want to make the same type of food twice for the challenge. It doesn’t mean I won’t make them for no reason though!

My first batch was a bit crumbly. I chilled the dough first.
I also forgot to dip them in sugar.

Cardamom pods.

Cardamom tea.

Here's my second batch. I used the whole egg the second time.
The texture was less crumbly and more cakey.
I didn't chill the dough this time, and I remember to dip them in sugar.

Secret Recipe Club

Cardamom Tea Cakes
Adapted from Smells Like Brownies
Makes 20 Tea Cakes | Points Plus per Tea Cake:

1/2 cup unsalted butter, room temperature
1/3 cup sugar
1 egg yolk, room temperature (1 whole egg works too)
1/2 teaspoon rosewater
1/4 teaspoon ground cardamom
1/4 teaspoon baking soda
pinch of salt
1 cup all purpose flour
Extra sugar for dipping

In a large bowl, cream the butter and 1/3 cup of sugar on medium speed until light and fluffy (about 3-5 minutes). Scrape the bowl now and then during mixing.

Beat in the egg yolk, rosewater, cardamom, and baking soda and continue to mix until combined. Now stir in the flour. I switched to a wooden spoon here because I like to make things harder than they need to be. Actually, I just don’t like adding flour using an electric mixer, because it ends up all over my kitchen and then I have to clean it up.

Cover and chill dough for 1 hour, or until firm.Or don't chill it. It works either way.

Preheat oven to 350F. I like to use a silicone liner or some parchment on my cookie sheets, but Melissa recommends using an ungreased cookie sheet. I’ll leave that up to you.

Shape the dough into 1 inch balls and place them on the cookie sheet. I was able to scoop the un-chilled dough with my small cookie scoop, the chilled dough was too firm.

Bake for 8-10 minutes or until the edges and bottom start to turn golden.

Cool the tea cakes on the cookie sheet for 1 minute before transferring to wire racks to cool completely. Once cool, dip the tops into the extra sugar. You could also dust them with powdered sugar, but your kids will make a mess on your rug and furniture. I prefer to find money between the cushions.

I bet these would be nice with some raisins. Maybe next time!