Description
These Anytime Almond Tea Cakes are a delightful treat to enjoy with a cup of tea or coffee. They are light, moist, and bursting with almond flavor. Topped with sliced almonds and a dusting of powdered sugar, these mini cakes are perfect for any occasion.
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)
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Topping:
- 1/4 cup sliced almonds
- Powdered sugar (for dusting, optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners or grease a mini muffin pan.
- Mix dry ingredients: In a medium bowl, whisk almond flour, all-purpose flour, baking powder, and salt.
- Cream butter and sugar: In a large bowl, cream softened butter and sugar until light and fluffy.
- Add wet ingredients: Beat in eggs one at a time, then add almond extract, vanilla extract, and milk. Mix until combined.
- Combine wet and dry: Gradually add dry ingredients to the wet mixture, stirring until just incorporated.
- Fill muffin cups: Spoon batter into prepared cups, filling each 3/4 full. Top with sliced almonds.
- Bake: Bake for 18–22 minutes until golden and a toothpick comes out clean.
- Cool and serve: Cool in the pan for 5 minutes, then transfer to a wire rack. Dust with powdered sugar if desired before serving.
Notes
- These tea cakes are versatile and great for various occasions.
- Add citrus zest for a flavorful twist.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European-Inspired
Nutrition
- Serving Size: 1 tea cake
- Calories: 180
- Sugar: 10g
- Sodium: 85mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
