Description
Delight in these Anytime Almond Tea Cakes, perfect mini treats made with almond flour for a moist, nutty flavor. These easy-to-make cakes combine a tender crumb with a delicate almond and vanilla aroma, topped with sliced almonds for extra crunch and a light dusting of powdered sugar for a sweet finish. Ideal for teatime or as a light dessert, they bake quickly and store well for up to three days.
Ingredients
Scale
Dry Ingredients
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
Toppings
- Sliced almonds, for topping
- Powdered sugar, for dusting (optional)
Instructions
- Prepare the Oven and Tin: Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners or lightly grease it. This ensures even baking and easy removal of the cakes.
- Mix Dry Ingredients: In a medium bowl, whisk together almond flour, all-purpose flour, baking powder, and salt until evenly combined to distribute leavening agents and salt.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, which aerates the batter for a tender texture.
- Add Eggs and Extracts: Beat in the eggs one at a time to fully incorporate, then stir in almond and vanilla extracts to infuse the batter with flavor.
- Combine Dry and Wet Ingredients: Add the dry flour mixture to the wet ingredients and mix gently until just combined to avoid overworking the batter and keeping it tender.
- Incorporate Milk: Stir in the milk to loosen the batter slightly, ensuring it has the right consistency for spooning into the muffin tin.
- Fill the Muffin Tin: Spoon the batter into the prepared mini muffin tin, filling each cup about three-quarters full for room to rise.
- Add Toppings: Sprinkle a few sliced almonds on top of each cake to add texture and enhance the almond flavor.
- Bake: Place the muffin tin in the preheated oven and bake for 15–18 minutes, or until the edges turn golden and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove from oven and let the cakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Optionally, dust with powdered sugar before serving.
Notes
- Store these mini almond tea cakes in an airtight container at room temperature for up to 3 days to maintain freshness.
- For a gluten-free option, substitute all-purpose flour with a gluten-free blend of equal measure.
- Add a refreshing citrus note by incorporating orange or lemon zest into the batter for a twist on the classic flavor.
