Anytime Almond Tea Cakes are the sort of treat that instantly elevates an ordinary afternoon into something special, whether you’re serving friends at tea or indulging in a quiet moment yourself. Imagine a tender, buttery crumb that’s delicately scented with almond and just sweet enough to satisfy, all in a bite-sized package that somehow disappears faster than you expect. These tea cakes look charming with their golden edges and shower of almond slices, and they’re nearly effortless to make—guaranteeing you’ll want to bake them again and again.
Ingredients You’ll Need
The beauty of Anytime Almond Tea Cakes is how a handful of everyday ingredients can create such a refined, bakery-style treat. Each item in this recipe adds its own special touch, from flavor and structure to that classic almond aroma, so don’t skip anything if you’re after true magic!
- Almond flour: Adds moistness and a distinct nutty, rich almond flavor that makes these cakes so irresistible.
- All-purpose flour: Brings structure and a light crumb, balancing the tenderness from the almond flour.
- Baking powder: Provides a gentle rise for perfectly fluffy mini cakes.
- Salt: Keeps the sweetness in check and brightens every flavor note.
- Granulated sugar: Sweetens the tea cakes and helps create their golden color.
- Unsalted butter (softened): Gives richness and ensures a soft, melt-in-your-mouth texture.
- Large eggs: Bind everything together and make the cakes tender.
- Almond extract: Intensifies that wonderful almond taste—just a little goes a long way!
- Vanilla extract: Lends warmth and rounds out the flavors.
- Milk: Loosens the batter for easy scooping and a moist finish.
- Sliced almonds (for topping): Toast to golden perfection in the oven, adding a little crunch and visual appeal.
- Powdered sugar (optional): A dusting for a classic, elegant finishing touch.
How to Make Anytime Almond Tea Cakes
Step 1: Prep the Pan and Preheat the Oven
Start by heating your oven to 350°F (175°C). This way, it’s hot and ready when the batter is mixed. Line a mini muffin tin with paper liners or give it a very light grease—whichever you prefer. The liners make for easy serving and even easier cleanup!
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together the almond flour, all-purpose flour, baking powder, and salt. Blending these dry ingredients first ensures the baking powder gets evenly dispersed, which means every bite gets that perfect lift and flavor.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, use a hand mixer or sturdy whisk to cream the softened butter with the granulated sugar. Mix for about 2–3 minutes, until it turns pale and fluffy. This step is where the magic begins: creaming adds air to the batter and builds that light texture you want in your Almond Tea Cakes.
Step 4: Add Eggs and Extracts
Crack in the eggs, one at a time, mixing well after each addition. Stir in the almond and vanilla extracts. The kitchen already starts to smell amazing at this point—the extracts bring those signature bakery notes anyone who loves almond desserts will recognize instantly.
Step 5: Combine Wet and Dry Mixes
Tip the dry mixture into your wet ingredients. Mix just until everything is combined, scraping the sides of the bowl as needed. Avoid overmixing—the less stirring, the more delicate your cakes will be!
Step 6: Add Milk
Pour in the milk, then gently mix until smooth. The batter will be soft and easy to spoon, ready to scoop into the muffin tin.
Step 7: Fill the Muffin Tin
Divide the batter evenly among the prepared mini muffin cups, filling each about 3/4 full. Top each tea cake with a sprinkle of sliced almonds for extra crunch and a bakery-style finish.
Step 8: Bake
Transfer the tray to the preheated oven and bake for 15–18 minutes. You’re looking for edges that turn golden and centers that spring back lightly to the touch. If you insert a toothpick, it should come out clean—or with just a crumb or two.
Step 9: Cool and Finish
Let the cakes cool in the tin for about 5 minutes, then gently move them to a wire rack to cool completely. If you want that extra touch of charm, sift a little powdered sugar over the cooled tea cakes before serving.
How to Serve Anytime Almond Tea Cakes
Garnishes
A dusting of powdered sugar is classically pretty, but you can also drizzle the cakes with a quick citrus glaze or top with extra sliced almonds for a rustic look. A few edible flowers or a tiny piece of candied fruit gives them afternoon-tea elegance.
Side Dishes
Pair your Anytime Almond Tea Cakes with strong black tea, a fragrant chai, or even a bright berry compote. For a brunch spread, fresh fruit, clotted cream, or simple vanilla yogurt all complement these dainty treats beautifully.
Creative Ways to Present
Display the tea cakes on a tiered stand for a vintage tea party effect, or tuck them into decorative paper cups for a posh picnic. You can even box up a dozen as a homemade edible gift—they hold up well, travel easily, and are always appreciated!
Make Ahead and Storage
Storing Leftovers
To keep Anytime Almond Tea Cakes wonderfully fresh, store them in an airtight container at room temperature for up to three days. They stay soft and flavorful right on your kitchen counter—just keep them away from direct sunlight and heat.
Freezing
These almond tea cakes freeze beautifully! Once completely cooled, layer them between sheets of parchment paper in a freezer-safe box or bag. They’ll keep for up to two months. When you’re ready to enjoy, let them thaw at room temperature for an hour or so—no one will know they weren’t freshly baked.
Reheating
If you want that just-baked warmth, pop the tea cakes in a 300°F (150°C) oven for a few minutes, or give them a very quick zap in the microwave (about 10 seconds per cake). Dust with fresh powdered sugar after warming for the best texture and appearance.
FAQs
Can I make Anytime Almond Tea Cakes gluten-free?
Yes! Just swap in your favorite gluten-free all-purpose flour blend for the regular flour. The almond flour already provides a great base, so you won’t sacrifice flavor or texture.
What if I don’t have almond extract?
You can use a bit more vanilla extract or try a splash of orange or lemon extract for a different twist. However, almond extract really makes these tea cakes sing, so try to use it if you can!
Can I use regular muffin tins instead of mini ones?
Absolutely! The recipe works beautifully for regular-sized muffins, but you’ll need to increase the baking time by a few minutes. Keep an eye out for golden edges and check with a toothpick for doneness.
How can I add a citrus flavor to these cakes?
Stir a teaspoon or two of grated orange or lemon zest into the batter along with the extracts. Citrus pairs perfectly with almond and makes these tea cakes extra bright and spring-like.
Are Anytime Almond Tea Cakes suitable for gifting?
Definitely! These tea cakes are sturdy, travel well, and look adorable in a decorated box or tin. Add a note and perhaps a little homemade tag, and you’ve got a heartfelt homemade present for any occasion.
Final Thoughts
There’s just something about the charm and ease of Anytime Almond Tea Cakes that makes you want to share them with everyone you know. Every bite is tender, aromatic, and just sweet enough—the kind of treat that never sticks around for long. Whip up a batch soon and see if you aren’t asked for the recipe time and again!
Print
Anytime Almond Tea Cakes Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 24 mini tea cakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Anytime Almond Tea Cakes are perfect for any occasion, whether it’s a tea party or a quick snack. With the nutty flavor of almond flour and a touch of sweetness, these mini cakes are sure to be a hit.
Ingredients
Dry Ingredients:
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
- Sliced almonds for topping
- Powdered sugar for dusting (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare a mini muffin tin.
- Mix Dry Ingredients: Combine almond flour, all-purpose flour, baking powder, and salt in a bowl.
- Cream Butter and Sugar: In a separate bowl, cream butter and sugar until light and fluffy.
- Add Eggs and Extracts: Beat in eggs one at a time, then add almond and vanilla extracts.
- Combine Wet and Dry: Mix dry ingredients into the wet mixture until just combined. Stir in milk.
- Fill Muffin Tin: Spoon batter into prepared tin, top with sliced almonds.
- Bake: Bake for 15–18 minutes until golden and cooked through.
- Cool and Serve: Let cool in the pan before transferring to a wire rack. Dust with powdered sugar if desired.
Notes
- Store in an airtight container for up to 3 days.
- For a gluten-free version, use a gluten-free flour blend.
- Add citrus zest for a flavor twist.
Nutrition
- Serving Size: 1 mini cake
- Calories: 110
- Sugar: 8g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
