Description
These Anytime Almond Tea Cakes are tender, moist, and bursting with almond flavor. Perfectly sized as individual tea cakes, they are easy to prepare and bake within 30 minutes, making a delightful treat for any occasion. The combination of almond flour and almond extract lends a rich, nutty taste paired with a lightly sweet crumb, ideal for pairing with tea or coffee.
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 Oven: Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin tin by greasing it well or lining the cups with paper liners to prevent sticking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. This ensures the leavening agent is evenly distributed throughout the flour mixture.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which should take about 2 to 3 minutes. This step is key for a tender crumb.
- Add Eggs and Extract: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition. Then, mix in the almond extract to infuse a sweet almond aroma.
- Combine Ingredients: Alternately add the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
- Fill Muffin Cups: Evenly divide the batter into the prepared muffin tin cups, filling each about two-thirds full to allow space for rising.
- Bake: Bake in the preheated oven for 18 to 20 minutes or until the tea cakes are golden on top and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the tea cakes cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely. Dust with powdered sugar before serving if desired.
Notes
- You can substitute almond milk for regular milk to make these dairy-free.
- Using paper liners makes removal easier and cleanup faster.
- Ensure butter is softened, not melted, for proper creaming.
- Do not overmix the batter to keep the cakes light and tender.
- Store leftover tea cakes in an airtight container at room temperature for up to 3 days.
- For extra almond flavor, sprinkle sliced almonds on top before baking.
