Serving Details
- Yield: 12 tea cakes
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Recipe Description
Almond Tea Cakes are tender, moist, and delicately flavored with almonds. These bite-sized delights are perfect for tea time or as a light dessert. A simple yet sophisticated recipe that is sure to impress!
Ingredients
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon almond extract
- 1/4 cup sliced almonds (for topping)
- Powdered sugar (for dusting)
Instructions
Step 1: Prepare the Batter
- Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with cupcake liners.
- In a bowl, whisk together almond flour, all-purpose flour, baking powder, and salt.
- In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Stir in almond extract and milk. Gradually fold in the dry ingredients until just combined.
Step 2: Bake the Tea Cakes
- Divide the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
- Top each with a few sliced almonds.
- Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
Step 3: Cool and Serve
- Let the tea cakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Nutritional Information (Per Tea Cake)
- Calories: 150 kcal
- Protein: 3g
- Carbohydrates: 12g
- Fat: 10g
- Fiber: 1g
- Sodium: 60mg
FAQs
Can I make these tea cakes gluten-free?
Yes, substitute the all-purpose flour with a gluten-free baking mix for a gluten-free version.
What other toppings can I use?
You can use chopped pistachios, chocolate chips, or a drizzle of icing for variation.
How long do these tea cakes stay fresh?
Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
