Preheat oven to 400F.
Spray two 24 count mini-muffin tins with non-stick cooking spray. Set aside.
Juice and zest three of the oranges. Add additional orange juice (if needed) to reach 1/2 cup, plus 1 Tablespoon of orange juice.
Set aside 1 Tablespoon of juice for the drizzle.
Add remaining 1/2 cup juice and all the orange zest to the bowl of your food processor.
Cut the remaining orange into six segments, removing all the seeds but keeping the peel intact.
Discard the seeds and add orange segments (including the peel) to the bowl of your food processor. Blend until pureed.
Add egg and melted butter to your food processor with the orange puree and blend until light yellow and fully combined.
In a separate bowl, whisk together flour, sugar, salt, baking powder and baking soda. Fold in cranberries and chopped almonds. Stir coat the cranberries with the flour mixture.
Pour orange puree over flour mixture. Stir with a spatula until just incorporated. Don’t over-mix. Your batter will be thick, not at all pourable.
Scoop batter into prepared mini muffin tins, filling each well only 1/2 of the way up. Bake in preheated oven for 8-10 minutes or until a toothpick inserted into the cakes comes out clean.
Remove from oven and let them sit in the tins for at least 5 minutes before removing them to a cooling rack to cool completely.
While the tea cakes are cooling, make the drizzle.
In a small bowl, combine powdered sugar and remaining 1 tablespoon orange juice. Stir until well combined and it reaches your desired consistency. (Increase powdered sugar if you want a thicker glaze or add more juice if you like the drizzle a little thinner.)
Lightly drizzle completely cooled tea cakes with orange drizzle and top each with a pinch of candied ginger.
Makes approx. 36 tea cakes