If you’re looking for a delightfully simple, nutty, and sweet treat to brighten your day, the Anytime Almond Tea Cakes Recipe will quickly become your new favorite. These little almond-infused cakes are tender, buttery, and just perfectly moist, making them ideal for your afternoon tea or an easy-to-make snack that always hits the spot. Whether you’re feeding a crowd or just craving something homemade, this recipe blends comforting flavors with a touch of elegance that feels special every time you bake it.
Ingredients You’ll Need
These ingredients are straightforward and essential, each playing a vital role in creating the perfect texture, flavor, and aroma of your almond tea cakes. From the fragrant almond flour that imparts a rich nuttiness to the simple touch of milk that adds moisture, every element contributes to a harmonious bite.
- 1 cup almond flour: The star of the show for that unmistakable almond flavor and tender crumb.
- 1/2 cup all-purpose flour: Adds structure and balance to keep the cakes light and soft.
- 1/2 teaspoon baking powder: Helps the cakes rise beautifully and become fluffy.
- 1/4 teaspoon salt: Enhances flavor complexity and balances sweetness.
- 1/2 cup unsalted butter, softened: Brings richness and moisture for melt-in-your-mouth softness.
- 3/4 cup granulated sugar: Sweetens and caramelizes slightly for a golden crust.
- 2 large eggs: Bind all ingredients together and add to the tender texture.
- 1 teaspoon almond extract: Intensifies the almond essence for an irresistible aroma.
- 1/4 cup milk (or almond milk): Adds just enough liquid to keep the batter smooth and delicate.
- Optional: powdered sugar for dusting: A sweet finishing touch that makes these tea cakes look even more inviting.
How to Make Anytime Almond Tea Cakes Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). While it warms up, grease a 12-cup muffin tin or line it with paper liners. This step ensures your tea cakes bake evenly and release easily without sticking.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. Mixing these dry ingredients upfront makes sure your batter has an even rise and that each cake gets a perfect texture.
Step 3: Cream Butter and Sugar
Using a large bowl, cream the softened butter and granulated sugar together for 2 to 3 minutes until the mix turns light and fluffy. This process traps air that helps your cake batter rise to lovely, tender heights.
Step 4: Add Eggs and Almond Extract
Incorporate the eggs one at a time into the butter and sugar mixture, making sure each one is fully mixed before adding the next. Then stir in the almond extract to boost that irresistible almond flavor that defines this recipe.
Step 5: Alternately Add Dry Ingredients and Milk
Now, combine your dry ingredients and milk with the wet mixture, adding them alternately. Start and finish with the dry ingredients to maintain the right batter consistency that’s neither too wet nor too dense. This technique ensures your tea cakes rise evenly and stay moist.
Step 6: Fill Muffin Cups and Bake
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. Place the tin in the oven and bake for 18 to 20 minutes until the edges are golden and a toothpick inserted in the center emerges clean.
Step 7: Cool and Add Finishing Touches
Allow the cakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. If you like, give them a dusting of powdered sugar right before serving for that classic, elegant look.
How to Serve Anytime Almond Tea Cakes Recipe
Garnishes
These almond tea cakes are gorgeous on their own but garnishing with a light dusting of powdered sugar or even a sprinkle of slivered almonds adds a delightful crunch and extra visual appeal for any occasion.
Side Dishes
Serve alongside a pot of fragrant Earl Grey or chamomile tea for an afternoon break that feels truly special. Fresh berries or a dollop of whipped cream also complement the mildly sweet almond flavor beautifully.
Creative Ways to Present
For a charming twist, arrange the cakes on a tiered cake stand with delicate floral accents for your next tea party. You can also slice larger tea cakes in half and layer with almond butter or fruit preserves to elevate each bite.
Make Ahead and Storage
Storing Leftovers
Store any leftover almond tea cakes in an airtight container at room temperature for up to 3 days. This keeps them tender and fresh, perfect for snacking later on without losing their moist, crumbly texture.
Freezing
You can freeze the baked tea cakes by wrapping each one tightly in plastic wrap and placing them in a freezer-safe bag. They will keep well for up to 2 months. When you’re ready, just thaw them overnight in the fridge or at room temperature.
Reheating
To enjoy these tea cakes warm, gently reheat in a low oven at 300°F (150°C) for 5 to 8 minutes or pop them in the microwave for about 20 seconds. This brings back their fresh-baked softness with ease any time you crave them.
FAQs
Can I substitute almond flour with another nut flour?
While almond flour is key to the unique flavor of these tea cakes, you can experiment with other nut flours like hazelnut or cashew flour. Keep in mind, different nut flours may alter the texture and taste slightly.
Is it possible to make these tea cakes dairy-free?
Absolutely! Swap the butter for a non-dairy margarine or coconut oil and use almond milk or another plant-based milk to keep the recipe dairy-free without sacrificing flavor or moisture.
How long do these tea cakes stay fresh?
Stored properly in an airtight container, the Anytime Almond Tea Cakes Recipe will stay fresh for up to 3 days at room temperature. For longer storage, freezing is your best option.
Can I use a different extract instead of almond extract?
You can try vanilla or even orange extract to give a new twist, but almond extract really brings out the signature flavor that makes these tea cakes so special and memorable.
Are these tea cakes gluten-free?
Since the recipe includes all-purpose flour, it is not gluten-free as written. To make it gluten-free, substitute the all-purpose flour with a gluten-free baking blend that can be used cup-for-cup.
Final Thoughts
Making the Anytime Almond Tea Cakes Recipe is like creating a little moment of joy to savor throughout your day. With its simple ingredients and straightforward steps, this recipe is perfect for both beginners and seasoned bakers who want something delicious and comforting. Give it a try, and let these buttery, almond-kissed treats become a beloved staple in your baking lineup.
Print
Anytime Almond Tea Cakes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Anytime Almond Tea Cakes are delicate, moist, and bursting with almond flavor. Perfect for tea time or a light dessert, these mini cakes combine almond flour with a tender crumb, creating an irresistible treat that’s easy to prepare in just 30 minutes.
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 teaspoon almond extract
- 1/4 cup milk (or almond milk)
Optional
- Powdered sugar for dusting
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C). Grease or line a 12-cup muffin tin with liners to prevent sticking and ensure easy removal of the cakes.
- Mix dry ingredients: In a medium bowl, whisk together almond flour, all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agent and salt throughout the batter.
- Cream butter and sugar: In a large bowl, use a mixer to cream the softened unsalted butter and granulated sugar together for 2-3 minutes until the mixture is light and fluffy, which helps create a tender texture.
- Add eggs and almond extract: Beat in the eggs one at a time to incorporate air and improve cake structure, then mix in the almond extract to infuse the cakes with rich almond flavor.
- Combine wet and dry ingredients: Alternately add the dry ingredient mixture and milk to the wet ingredients, starting and ending with the dry ingredients. This careful mixing prevents overworking the batter while ensuring a smooth consistency.
- Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full to allow room for the cakes to rise.
- Bake: Bake for 18-20 minutes or until the tops are golden and a toothpick inserted in the center comes out clean, indicating the cakes are fully cooked.
- Cool and finish: Let the cakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar before serving for an elegant touch.
Notes
- Be sure not to overmix the batter after combining wet and dry ingredients to keep the cakes tender.
- You can substitute almond milk for regular milk to keep the almond flavor consistent and make it dairy-free.
- Use fresh almond extract for the best flavor; a little goes a long way.
- These tea cakes can be stored in an airtight container at room temperature for up to 3 days.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
