Description
These Anytime Almond Tea Cakes are light, moist, and bursting with almond flavor, perfect for a quick snack, teatime treat, or dessert. Made with almond flour, a hint of almond extract, and a tender crumb, they come together easily in just 30 minutes for 12 delicious mini cakes.
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 Muffin Tin: Preheat your oven to 350°F (175°C). Grease or line a 12-cup muffin tin with paper liners to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, thoroughly whisk together almond flour, all-purpose flour, baking powder, and salt to evenly distribute the leavening and salt.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, beat the softened unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes. This step introduces air to create a tender crumb.
- Add Eggs and Flavoring: Incorporate the eggs one at a time, mixing well after each addition. Then stir in the almond extract for that distinctive almond aroma and taste.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and milk to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the cakes are golden and a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the tea cakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. If desired, dust them lightly with powdered sugar before serving.
Notes
- For a dairy-free option, substitute milk with almond milk and use dairy-free butter.
- Make sure the butter is softened to room temperature for easier creaming.
- Don’t overmix the batter once the dry ingredients are added to keep the cakes light and tender.
- Store leftover tea cakes in an airtight container at room temperature for up to 3 days.
- These cakes can be frozen for up to 1 month; thaw at room temperature before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
