Description

Tender vanilla sponge cakes topped with orange marmalade and dipped in a smooth dark chocolate coating. These elegant tea cakes offer a zesty, citrusy twist on a classic treat.

Ingredients

Units Scale

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
2 tbsp milk
1/2 cup orange marmalade (smooth or slightly chunky)
1/2 cup dark chocolate chips or chopped dark chocolate
1 tsp coconut oil (optional, for glossy chocolate finish)

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Instructions

Preheat oven to 350°F (175°C). Lightly grease a muffin tin or silicone tart molds.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
Spoon batter into the prepared molds, filling each about halfway. Smooth the tops.
Bake for 12–15 minutes or until a toothpick inserted comes out clean. Let cool completely before removing from molds.
Top each cake with a teaspoon of orange marmalade and gently spread it over the surface.
Melt dark chocolate and coconut oil in a double boiler or microwave until smooth.
Spoon the melted chocolate over the marmalade layer and smooth the tops.
Let the cakes set at room temperature or chill briefly until the chocolate firms up.

Notes

Use silicone molds for easier removal and uniform shape.
For a stronger citrus flavor, add orange zest to the sponge batter.
Store in an airtight container at room temperature for up to 3 days.

Nutrition

Serving Size: 1 tea cake
Calories: 210
Sugar: 14g
Sodium: 70mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg