Description
Delight in these Anytime Almond Tea Cakes, perfect for a simple yet elegant treat. Featuring almond flour and a hint of almond extract, these moist and fluffy cakes bake up quickly in just 30 minutes, making them ideal for teatime or casual gatherings. Lightly dusted with powdered sugar, they offer a subtly sweet, nutty flavor that pairs wonderfully with a cup of 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 and prepare: Preheat your oven to 350°F (175°C). Grease or line a 12-cup muffin tin 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 until evenly combined.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, approximately 2 to 3 minutes. This step creates a nice texture for the cakes.
- Add eggs and almond extract: Incorporate the eggs one at a time, mixing well after each addition. Then add the almond extract and blend until combined.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture alternately with the milk, beginning and ending with the dry ingredients. Mix gently just until combined to keep the batter light.
- Fill muffin cups: Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18 to 20 minutes, or until the tops turn golden and a toothpick inserted into the center comes out clean.
- Cool and serve: Let the cakes cool for 5 minutes in the pan before transferring them to a wire rack to cool completely. Optionally, dust with powdered sugar before serving to add a touch of sweetness and visual appeal.
Notes
- For a dairy-free version, substitute milk with almond milk and use a dairy-free butter alternative.
- Make sure butter is softened to room temperature for easier creaming and better texture.
- Do not overmix batter once dry and wet ingredients are combined to keep cakes tender.
- These tea cakes can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.
- Adding a pinch of cinnamon or nutmeg can add a warm spice note if desired.
