Welcome to the cozy, almond-scented world of Anytime Almond Tea Cakes! These irresistible little treats are delicately golden, naturally gluten-friendly (with an easy swap), and boast a tender crumb that truly melts in your mouth. Whether you’re looking for the perfect bite-sized companion to your afternoon coffee or a charming dessert for your next gathering, these tea cakes are as impressive as they are effortless to whip up. With their gentle sweetness and lovely almond notes, it’s no wonder this recipe is a personal favorite I reach for again and again.
Ingredients You’ll Need
Let’s keep it simple: these Anytime Almond Tea Cakes rely on familiar pantry staples, each playing a key role in the cake’s heavenly flavor and texture. A few thoughtful touches guarantee you’ll produce gorgeous, bakery-worthy tea cakes—no fancy tools required!
- Almond flour: Delivers a naturally nutty flavor and velvety crumb that defines these tea cakes.
- All-purpose flour: Balances the almond flour for the ideal light and tender structure.
- Granulated sugar: Sweetens the cakes just right and helps create a soft, moist bite.
- Salt: A pinch sharpens all the flavors and keeps the sweetness in check.
- Baking powder: Gives the tea cakes their gentle rise and appealing airiness.
- Eggs: Add structure, richness, and that unmistakable cake tenderness.
- Unsalted butter, melted and cooled: Loads the batter with moisture and a decadent finish—use high quality for best flavor.
- Pure almond extract: Elevates the almond flavor and fills your kitchen with bakery bliss.
- Pure vanilla extract: Adds classic warmth that complements the almonds perfectly.
- Sliced almonds (optional): For a crunchy, elegant finish on top—totally irresistible.
- Powdered sugar (optional): A snowy dusting before serving gives them a beautiful, bakery-fresh look.
How to Make Anytime Almond Tea Cakes
Step 1: Prep Your Oven and Pan
Begin by preheating your oven to 350°F (175°C) so it’s ready when you are. Lightly grease a mini muffin tin with butter or nonstick spray, or line each cup with paper liners to make removal (and cleanup) a breeze. This step sets you up for picture-perfect tea cakes with minimal fuss.
Step 2: Mix the Dry Ingredients
In a medium mixing bowl, whisk together almond flour, all-purpose flour, sugar, salt, and baking powder. Take your time with this step—the more evenly you combine the dry ingredients, the more uniform your tea cakes will be. You’ll notice the almond flour already lending a delicate, nutty aroma.
Step 3: Blend the Wet Ingredients
In a separate bowl, beat the eggs until the yolks and whites are fully combined. Add the cooled, melted butter (make sure it’s not hot so you don’t scramble the eggs), followed by the almond extract and vanilla extract. When you whisk all these together, you’ll get a golden, fragrant mixture that will soon become the backbone of your cake batter.
Step 4: Bring Together Wet and Dry
Pour the wet ingredients into the bowl of dry ingredients. Gently fold everything together with a spatula or wooden spoon until just combined—you want a smooth batter, but be careful not to overmix, which can make the cakes tough. The batter should smell wonderfully almondy!
Step 5: Fill and Top
Using a spoon or small ice cream scoop, fill each muffin cup about 3/4 of the way full. If you love a little crunch and visual flair, sprinkle sliced almonds over each mound of batter. This step makes the cakes look absolutely irresistible before they even hit the oven.
Step 6: Bake to Perfection
Slide the pan into the oven and bake for 15–18 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean. Every oven is a bit different, so start checking at 15 minutes to avoid overbaking—these tea cakes are best when just set and barely golden.
Step 7: Cool and Finish
Let the tea cakes cool in the pan for about 5 minutes (they’ll set up a bit and pop out more easily), then gently transfer to a wire rack. Once completely cool, give them a pretty dusting of powdered sugar if you like. That snowy finish makes anytime feel special!
How to Serve Anytime Almond Tea Cakes
Garnishes
Nothing says “charming” quite like a finished touch! Top your Anytime Almond Tea Cakes with a sprinkle of powdered sugar, a few extra sliced almonds, or even some edible flowers for an ultra-pretty presentation. If you’re serving at a party, line up the tea cakes on a platter and watch them disappear.
Side Dishes
These tea cakes are a dream alongside a strong cup of espresso, a pot of fragrant tea, or a glass of cold milk for snack time. For an elegant dessert plate, pair them with fresh berries, a dollop of whipped cream, or a spoonful of raspberry jam. The subtle almond flavor is wonderful with just about anything.
Creative Ways to Present
The versatility of Anytime Almond Tea Cakes knows no bounds! Stack them into a tower for a dramatic centerpiece, tuck a few into a pretty box for a thoughtful homemade gift, or wrap them in parchment to pack a sophisticated snack for your next picnic. You can even serve them on tiered trays at afternoon tea parties for a little French-inspired flair.
Make Ahead and Storage
Storing Leftovers
Store your baked tea cakes in an airtight container at room temperature, and they’ll stay perfectly moist and flavorful for up to 4 days. Layer parchment between the cakes if stacking to prevent sticking.
Freezing
Anytime Almond Tea Cakes freeze beautifully! Arrange cooled cakes on a tray, freeze until solid, then transfer to a zip-top bag or airtight container. They can be frozen for up to 3 months. Just thaw at room temperature when a cake craving strikes.
Reheating
Warm leftover tea cakes in a 300°F (150°C) oven for about 5 minutes or microwave for 10–15 seconds. This little boost brings back their freshly-baked aroma and soft crumb, making every bite just as delicious as day one.
FAQs
Can I make these tea cakes gluten-free?
Absolutely! Simply swap the all-purpose flour for a trusted 1:1 gluten-free flour blend. Your tea cakes will still be tender and delightful with all that almond goodness intact.
Can I use almond meal instead of almond flour?
Yes, although the texture will be a bit more rustic. Almond meal includes the skins, so your tea cakes may look speckled and taste even nuttier, which some people love!
How do I know when the tea cakes are done baking?
The tea cakes are ready when their tops are lightly golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Start checking around the 15-minute mark to ensure they stay tender and moist.
Can I double the recipe?
Of course! This recipe multiplies easily—perfect for parties or larger gatherings. Just bake in batches and keep an eye on them, as oven times may need a small adjustment for fuller pans.
Is it possible to use paper liners in the muffin tin?
Definitely! Paper liners make it simple to pop the cakes out and create a charming look for gifting or serving. If you skip the liners, just grease the pan well for easy removal.
Final Thoughts
I truly hope you’ll invite the comfort and charm of Anytime Almond Tea Cakes into your own kitchen! They’re easy enough for a spur-of-the-moment treat, yet special enough to share with the people you love. Give them a try and let these sweet, nutty bites become a delicious staple in your baking rotation.
Print
Anytime Almond Tea Cakes Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 12 mini tea cakes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Description
These Anytime Almond Tea Cakes are a delightful treat that pairs perfectly with a cup of coffee or tea. Easy to make and irresistibly delicious, these mini cakes have a lovely almond flavor and a light, tender crumb. Topped with sliced almonds and a dusting of powdered sugar, they are sure to impress your guests or satisfy your sweet tooth.
Ingredients
Dry Ingredients:
- 1 cup almond flour
- 1/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
Wet Ingredients:
- 2 large eggs
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon pure almond extract
- 1/2 teaspoon pure vanilla extract
Additional:
- Sliced almonds for topping (optional)
- 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: In a medium bowl, combine almond flour, all-purpose flour, sugar, salt, and baking powder.
- Prepare wet ingredients: In another bowl, beat eggs and mix in melted butter, almond extract, and vanilla extract.
- Combine: Pour wet ingredients into dry ingredients and mix until just combined.
- Bake: Spoon batter into muffin tin, top with almonds if desired, and bake for 15–18 minutes until golden.
- Cool and serve: Let cakes cool before removing from tin and dust with powdered sugar if preferred.
Notes
- These tea cakes pair wonderfully with coffee or tea.
- Store in an airtight container for lasting freshness.
- For a gluten-free option, use a 1:1 gluten-free flour blend.
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