This go round was Monica’s choice and I couldn’t have been happier when she chose the Strawberry Jam Tea Cakes. I was worried she’d go for something chocolaty and I’d had my fill of chocolate with the black forest cupcakes. The original recipe called for a strawberry filling and orange flavored glaze but I chose to go a different route. One of the first blogs I started reading was Elle’s New England Kitchen. If you’ve read her blog a time or two you might have picked up on her love of raspberry and lime together. Until these tea cakes I’ve had it lingering in the back of my mind. I’m thrilled to say that raspberry and lime taste great together though I don’t think it beats my blackberry and lemon combo.
Notice anything about the above photo? The raspberry preserves SUNK! What the heck is going on? Everything keeps sinking on me! Monica said I should rename my blog, “my fruit sinks”! :)
A lot of you have Martha’s cookbook so I’m not going to give you the recipe. You can find it on page 117 if you’re interested in trying it. (My changes were to use raspberry preserves for the strawberry jam and to use lime zest and juice instead orange.) The recipe makes more than what it said it does. I got 18 tea cakes and I overfilled my muffins tins. So, if you’d like to make the recipe but not the whole thing here’s the link to the online recipe at Martha’s. The online recipe says it makes only 6 tea cakes but that has to be wrong as it’s half of the book’s recipe and the book says it makes 16 tea cakes. I’m thinking the magic number is 10. Another thing to be aware of is my tea cakes baked in less than 3o minutes. More like 20 though I only baked one pan at time.