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Morning Tea Cakes Recipe
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Finely chopped crystallized ginger||1⁄4 Cup (4 tbs)|
|Grated lemon rind||2 Teaspoon|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Sugar||2 1⁄4 Ounce (1/4 Cup Plus 2 Teaspoons)|
|Unsalted margarine/Butter||3 Tablespoon, cut into small pieces|
|Pitted dates||1⁄2 Cup (8 tbs), coarsely chopped|
|Plain non fat yogurt||1⁄2 Cup (8 tbs)|
|Skim milk||1 Tablespoon|
Serving size: Complete recipe
Calories 1992 Calories from Fat 341
% Daily Value*
Total Fat 39 g59.6%
Saturated Fat 7.1 g35.7%
Trans Fat 0 g
Cholesterol 2.8 mg
Sodium 2443.5 mg101.8%
Total Carbohydrates 381 g127%
Dietary Fiber 13.3 g53.1%
Sugars 160.7 g
Protein 37 g73.4%
Vitamin A 32.9% Vitamin C 34.8%
Calcium 52.8% Iron 84.7%
*Based on a 2000 Calorie diet
Line a baking sheet with foil and coat with no-stick spray.
In a large bowl, whisk together the flour, ginger, cornstarch, lemon rind, baking powder, baking soda, salt, and 1/4 cup of the sugar.
Cut in the margarine or butter until the mixture resembles coarse meal.
Add the dates and toss to coat.
In a small bowl, whisk together the egg whites and yogurt.
Stir into the flour mixture until just blended.
Turn the dough out onto a floured work surface and pat to 1/2" thickness.
Using a floured 3" round cutter, cut out the cakes and transfer to the prepared baking sheet.
Reroll and cut the scraps to make a total of 12 cakes (handle the dough as little as possible to avoid toughening it).
Brush the tops of the cakes with the milk and sprinkle with the remaining 2 teaspoons sugar.
Bake for 14 to 17 minutes, or until the tops are golden and firm to the touch.