Ma Eva'S Tea Cakes
Ma Eva's Tea Cakes are buttery, sweet treats with vanilla flavor, perfect for teatime or special occasions, appealing to those who enjoy classic baked goods.
Ingredients
Instructions
- Melt the margarine.
- Add sugar and vanilla, then mix well.
- Add eggs and beat thoroughly.
- Add flour and baking powder to make a stiff dough.
- Roll out the dough and cut into desired shapes.
- Bake at 350°F until the edges are brown.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. You can also experiment with different extracts, such as almond or lemon, to customize the taste. If the dough feels too sticky, add a little more flour, but be careful not to overdo it. Make sure to let the cookies cool completely before storing them to maintain their texture.
Serving Suggestions
Serve these delightful tea cakes alongside a warm cup of tea or coffee for a perfect afternoon treat. They also pair beautifully with Pesto Deviled Eggs for a savory contrast. For an elegant dessert platter, consider adding some fresh fruit or a selection of other sweet bites like Melt In Your Mouth Sugar Cookie.
Storage & Reheating
Store leftover tea cakes in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them for up to three months. To reheat, place them in a preheated oven at 300°F for about 5-10 minutes until warmed through, ensuring they retain their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Ma Eva'S Tea Cakes contains roughly 508 calories, with 8g protein, 92g carbohydrates, and 7g fat. It is an excellent source of vitamin C (23% of the Daily Value), and a good source of calcium and protein.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of regular flour?
Yes, all-purpose flour works perfectly in this recipe. It will yield similar results in texture and flavor. Just ensure you measure it correctly to maintain the balance of dry ingredients.
What can I use as a substitute for eggs?
You can replace each egg with 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let sit for 5 minutes). These alternatives will help bind the ingredients while keeping the cakes moist.
How can I make these tea cakes more festive?
To make these tea cakes festive, consider adding seasonal spices like cinnamon or nutmeg to the dough. You can also drizzle them with a simple glaze made from powdered sugar and milk, or decorate with colorful sprinkles for a fun touch.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).