Almond tea cakes

Name: Almond tea cakes
Total time: 1800 s
Yield: 6 servings
Cuisine: British
Ingredients: 1 cup all-purpose flour; 1/2 cup almonds, ground; 1/2 tsp. baking powder; 1/4 tsp. salt; 1/2 cup/1 stick butter, softened; 3/4 cup sugar; 2 eggs; 1 tsp. almond extract; 1/2 tsp. vanilla extract; 1/2 cup milk; 1/2 cup sliced almonds; 2 tbsp. powdered sugar (optional)

Sarvat Hanif @sarvathanif

Canada

Almond tea cakes are small, almond-flavored cakes with a tender, often buttery texture and a crisp exterior, traditionally enjoyed as a light snack with tea or coffee.
Almond tea cakes typically have a delicate crumb with a crisp or crackly exterior and a tender, moist interior. The almond flavor is prominent, often enhanced with almond extract or almond flour.
They are usually bite-sized or mini cakes, often baked in muffin or mini muffin pans. Some are topped with sliced almonds or drizzled with a glaze.
Almond tea cakes are ideal for mid-morning or afternoon tea, often served plain, with fresh berries, or with a drizzle of icing. They can be stored at room temperature for a few days or refrigerated for up to a week.

Sarvat Hanif @sarvathanif

Saved

Ingredients

30minutes

6 servings

1 cupall-purpose flour
1/2 cupalmonds, ground
1/2 tsp.baking powder
1/4 tsp.salt
1/2cup/1 stick butter, softened
3/4 cupsugar
2eggs
1 tsp.almond extract
1/2 tsp.vanilla extract
1/2 cupmilk
1/2 cupsliced almonds
2 tbsp.powdered sugar (optional)

Saved

Steps

30minutes

1

Preheat oven 350F/175C. Lightly grease tea cake molds and set aside.
2

In a bowl whisk together the flour, ground almonds, baking powder and salt.
3

In another bowl cream the butter and sugar until light and fluffy.
4

Add the eggs, one at a time, ensuring each is fully incorporated before adding the next.
5

Stir in the almond and vanilla extracts.
6

Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until just combined.
7

Spoon the batter into the molds, filling each cavity ¾ full.
8

Sprinkle sliced almonds on top. Bake for 18-20 minutes or until the tops are lightly golden and toothpick comes out clean.
9

Cool in pan for 5 minutes before transferring to wire rack to cool completely.
10

Dust with powdered sugar and enjoy with a cup of tea.