If you have a soft spot for delicate, nutty treats that pair perfectly with your afternoon tea or a cozy coffee break, then this Anytime Almond Tea Cakes Recipe is sure to become one of your go-to favorites. These mini almond tea cakes boast a tender crumb with just the right hint of almond, complemented by a buttery richness and a sprinkle of sliced almonds on top that add a delightful crunch. Whether you’re whipping up a quick batch on a whim or preparing to impress guests, the simplicity and charm of this recipe make it a little slice of bakery magic you can enjoy anytime.
Ingredients You’ll Need
The beauty of this recipe lies in its simple yet essential ingredients that come together harmoniously to create a moist, flavorful cake. Each item plays a crucial role, from the almond flour that delivers the signature nutty taste, to the unsalted butter that lends richness and helps achieve that melt-in-your-mouth texture.
- 1 cup almond flour: Provides moistness and a warm, nutty flavor that’s the cake’s star.
- 1/2 cup all-purpose flour: Adds structure and balance for the perfect crumb.
- 1/2 teaspoon baking powder: Gives the cakes a gentle rise and lightness.
- 1/4 teaspoon salt: Enhances all the flavors, making everything taste vibrant.
- 3/4 cup granulated sugar: Sweetens the cakes just right.
- 1/2 cup unsalted butter (softened): Creates a velvety texture and rich mouthfeel.
- 2 large eggs: Bind the ingredients and add moisture.
- 1/2 teaspoon almond extract: Intensifies the almond flavor for that distinctive kick.
- 1/2 teaspoon vanilla extract: Balances the almond with warm, sweet undertones.
- 2 tablespoons milk: Loosens the batter slightly for perfect consistency.
- Sliced almonds for topping: Adds a beautiful crunch and decorative appeal.
- Powdered sugar for dusting (optional): Delivers an elegant finishing touch.
How to Make Anytime Almond Tea Cakes Recipe
Step 1: Prepare Your Oven and Tin
Start by preheating your oven to 350°F (175°C). Line a mini muffin tin with paper liners or lightly grease each cup to prevent sticking. This setup ensures your cakes bake evenly and come out effortlessly.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. Taking this extra step first distributes the leavening agents and salt uniformly, which is key to getting a consistent rise and perfect texture.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until the mixture becomes light and fluffy. This aeration step is what lends these cakes their tender crumb and subtle sweetness.
Step 4: Add Eggs and Extracts
Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Then, stir in the almond and vanilla extracts. These extracts infuse the batter with depth and nuance, making your cakes bursting with almond flavor.
Step 5: Combine Wet and Dry Ingredients
Add the dry flour mixture to the wet butter-egg mixture, folding gently until just combined. Overmixing can make the cakes tough, so a light touch helps keep them soft and tender.
Step 6: Loosen the Batter
Stir in the milk to loosen the batter slightly, ensuring it’s easy to spoon into your mini muffin tins and results in moist, fluffy tea cakes.
Step 7: Fill and Top
Spoon the batter into the prepared tin, filling each cup about three-quarters full. Top each with a few sliced almonds—this not only looks charming but adds a wonderful texture contrast to the soft cake.
Step 8: Bake to Perfection
Bake for 15 to 18 minutes, or until the edges turn golden and a toothpick inserted in the center comes out clean. Once done, let the cakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. For an added touch of sweetness and elegance, dust with powdered sugar.
How to Serve Anytime Almond Tea Cakes Recipe
Garnishes
A light dusting of powdered sugar is classic and elegant, but you can also add a few fresh berries or a sprig of mint for a pop of color and freshness. For an adult twist, a drizzle of almond liqueur glaze will take these cakes to the next level.
Side Dishes
Pair these almond tea cakes with a hot cup of chamomile or green tea to complement their delicate flavor. A dollop of lightly whipped cream or a spoonful of lemon curd also makes for a lovely accompaniment that adds both moisture and zest.
Creative Ways to Present
If you’re hosting a tea party or special occasion, arrange the mini cakes on a tiered cake stand for a charming display. You can also sandwich two cakes together with a layer of almond buttercream or jam for a delightful twist that feels fancy yet approachable.
Make Ahead and Storage
Storing Leftovers
Store any leftover tea cakes in an airtight container at room temperature for up to three days. This helps maintain their tender crumb and freshness while keeping them ready for spontaneous snacking.
Freezing
To keep these delightful treats longer, freeze them in a single layer on a baking sheet, then transfer them to a freezer-safe container or bag once solid. They’ll keep well for up to one month, perfect for baking in advance or enjoying later.
Reheating
Thaw frozen cakes at room temperature, then warm them gently in a low oven or microwave for a few seconds to revive their soft, freshly-baked texture. This way, each bite feels just as heavenly as when they first came out of the oven.
FAQs
Can I make these tea cakes gluten-free?
Absolutely! Swap the all-purpose flour with a gluten-free flour blend to keep the same texture and enjoy a gluten-free version without sacrificing flavor or tenderness.
Can I substitute almond extract with another flavor?
Yes, but almond extract is what gives these cakes their distinctive charm. If you’re out, vanilla extract alone will still yield a delicious cake, or try adding a touch of citrus zest for a fresh twist.
How long do these tea cakes stay fresh?
When stored properly in an airtight container at room temperature, they remain fresh for about three days, though they are usually enjoyed long before then because they’re so addictive!
Can I make these cakes larger instead of mini?
Definitely. Just adjust the baking time accordingly—larger cakes will take a bit longer. Keep an eye on them and use the toothpick test to check for doneness.
Are these cakes suitable for vegetarians?
Yes, this Anytime Almond Tea Cakes Recipe is vegetarian-friendly, using simple dairy and egg ingredients without any meat or gelatin products.
Final Thoughts
Whether you’re in need of a quick homemade treat or a charming dessert to share with friends, the Anytime Almond Tea Cakes Recipe is an absolute winner that never fails to delight. With its simple ingredients and approachable steps, it’s a recipe you’ll want to keep close for those moments when you crave a little almond-flavored happiness. Go ahead and try it—you’ll love how these tiny cakes make any day just a bit sweeter.
Print
Anytime Almond Tea Cakes Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 24 mini tea cakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these tender Anytime Almond Tea Cakes, mini almond-flavored cakes perfect for teatime or a light dessert. Made with a blend of almond and all-purpose flours, enriched with almond and vanilla extracts, and topped with crunchy sliced almonds, these cakes offer a moist, flavorful bite in every mini muffin.
Ingredients
Dry Ingredients
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
Topping
- Sliced almonds for topping
- Powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together almond flour, all-purpose flour, baking powder, and salt. This ensures an even distribution of leavening agents and salt throughout the batter.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which incorporates air for a tender texture.
- Add Eggs and Extracts: Beat in the eggs one at a time, allowing each to incorporate fully. Then stir in the almond and vanilla extracts for fragrant flavor.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently just until combined to avoid overmixing.
- Add Milk: Stir in the milk to loosen the batter slightly, ensuring it has the right consistency to pour easily into muffin cups.
- Fill Muffin Tin and Top: Spoon the batter into the prepared mini muffin tin, filling each cup about three-quarters full. Sprinkle sliced almonds over the top of each cake for added texture and flavor.
- Bake: Place the tin in the oven and bake for 15 to 18 minutes until the edges turn golden and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar if desired before serving.
Notes
- Store these mini tea cakes in an airtight container at room temperature for up to 3 days to maintain freshness.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free blend of your choice.
- Add a citrus twist by incorporating orange or lemon zest into the batter.
