Citrus Tea Cakes

Recipe posted by: NuLife Market

½ cup Palm Shortening
½ cup Gluten Free Pearled Sorghum Flour
 cup Potato Starch
cup Tapioca Flour
1 tbsp Baking Powder
¼ tsp Salt
½ tsp Xanthan Gum
½ cup Coconut Milk
2 tbsp Orange Zest
1 tbsp Lemon Zest
1 tbsp Lime Zest
2 tbsp Orange Juice
2 tbsp Lemon Juice
1 tsp Vanilla Extract
1 cup Granulated Sugar
2 large Eggs
Thinly sliced lemon, lime & orange

  1.  Preheat oven to 350°F. Oil and flour 2 standard size muffin tins.
  2. In a medium bowl, whisk together flours, starches, baking powder, salt and xanthan gum. Cream 1 cup sugar and palm shortening in a large bowl. Once shortening and sugar mixture is light and fluffy, slowly add eggs one at a time. After eggs are added, slowly add the flour blend mixture and liquids.
  3. Once ingredients are thoroughly mixed pour batter into muffin tins. Bake for approximately 20 minutes.
  4. While cakes are baking, combine cup water and cup sugar in a small saucepan and bring to a simmer. Add 1 slice of orange, lemon and lime and allow to simmer for approximately 5 minutes.
  5. After removing from oven, while still in the pans, poke holes in the top of the cakes with a toothpick and drizzle approximately ½ teaspoon of syrup over each cake.  
  6. After cooling for approximately 10 minutes, remove cakes from pan. Top with citrus slices and serve.


Ingredients

½ cup Palm Shortening
½ cup Gluten Free Pearled Sorghum Flour
 cup Potato Starch
cup Tapioca Flour
1 tbsp Baking Powder
¼ tsp Salt
½ tsp Xanthan Gum
½ cup Coconut Milk
2 tbsp Orange Zest
1 tbsp Lemon Zest
1 tbsp Lime Zest
2 tbsp Orange Juice
2 tbsp Lemon Juice
1 tsp Vanilla Extract
1 cup Granulated Sugar
2 large Eggs
Thinly sliced lemon, lime & orange


Directions

  1.  Preheat oven to 350°F. Oil and flour 2 standard size muffin tins.
  2. In a medium bowl, whisk together flours, starches, baking powder, salt and xanthan gum. Cream 1 cup sugar and palm shortening in a large bowl. Once shortening and sugar mixture is light and fluffy, slowly add eggs one at a time. After eggs are added, slowly add the flour blend mixture and liquids.
  3. Once ingredients are thoroughly mixed pour batter into muffin tins. Bake for approximately 20 minutes.
  4. While cakes are baking, combine cup water and cup sugar in a small saucepan and bring to a simmer. Add 1 slice of orange, lemon and lime and allow to simmer for approximately 5 minutes.
  5. After removing from oven, while still in the pans, poke holes in the top of the cakes with a toothpick and drizzle approximately ½ teaspoon of syrup over each cake.  
  6. After cooling for approximately 10 minutes, remove cakes from pan. Top with citrus slices and serve.

Sorghum is an extremely versatile grain that you can serve like rice or quinoa or other whole grains.You can cook sorghum grain using your stovetop, slow cooker, oven, rice cooker or whatever option you prefer to prepare your favorite meals. Whole grain sorghum adds a hearty, nutty flavor to your favorite recipes. Use it in salads and in place of pasta and rice. Sorghum grain can also be toasted as a crunchy addition to a tossed salad. Be sure to check out our cooking tips library and get started with new and exciting recipes today.

View cooking tips

Where To Buy

Looking for great sorghum product to buy and try in your favorite recipes? It's just a click away. Check out our online partners and current promotional offers. Or simply visit the customer service section of your favorite grocery and ask them for sorghum grains!

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