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
Scale
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
