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
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 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.
