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
Scale
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.
