MAGNOLIA TEA CAKES

Magnolia Sugar & Hart Honey Tea Cakes

One of my friends told me that magnolia flowers are edible so I HAD to figure out what to make with them. I made some magnolia sugar and this is how I decided to use it. This Magnolia Tea Cake is my floral twist on the classic Black American tea cake. Instead of rolled out tea cakes, this is a drop tea cake recipe.

Yield: 20 - 24 cookies

PREP IT!

For Magnolia Honey Sugar:

• 1½ cup Sugar, granulated

• 2 tablespoons Hart Honey (local to Tacoma, WA. My friend Natalie’s dad makes it and was kind enough to share)

• 1 flower’s worth Magnolia petals

For Tea Cakes:

• 2½ cups Cake flour

• ½ teaspoon Salt

• 1 teaspoon Baking powder

• ¾ cup (1½ sticks) Butter, salted

• 1 cup Magnolia & honey sugar

• 1 large Egg

• ½ teaspoon Vanilla extract

• 1/32 teaspoon Cardamom (optional; I used this to enhance the floral notes in the magnolia sugar) OR Taste Tutor Brown Spice

• ¼ cup Buttermilk

MAKE IT!

1. Combine the sugar, honey, and magnolia petals in a clean glass jar, gently mixing to evenly coat the petals. Cover and let infuse in a cool, dark place for at least 1 week, stirring or shaking the jar every day or two. Strain out the petals before using the fragrant magnolia honey sugar to sweeten tea or baked goods.

2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

3. In a medium bowl, whisk together the cake flour, salt, and baking powder.

4. In a large bowl, cream the butter and Magnolia & Honey Sugar until light and fluffy, about 3–4 minutes.

5. Beat in the egg until fully incorporated. Mix in the vanilla and cardamom OR Taste Tutor Brown Spice.

6. Add the dry ingredients in two additions, alternating with the buttermilk. Mix just until a soft dough forms. Do not overmix.

7. Using a #20 (Black) ice cream disher or 2 rounded tablespoons, scoop the dough directly onto the prepared baking sheets, spacing each scoop about 2 inches apart.

8. Bake for 13-15 minutes, or until the edges and bottoms are lightly golden and the tops are set. The tea cakes should remain mostly pale.

9. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Storage: Store cooled tea cakes in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a freezer-safe container or bag for up to 3 months. Thaw at room temperature before serving.

Tips: The tea cakes are great with the Magnolia Sweet Sun Tea or as a top and bottom for lavender ice cream sandwiches.