If you’re looking for a delightful treat that feels both comforting and a little fancy, the Anytime Almond Tea Cakes Recipe is your new best friend. These tea cakes are wonderfully moist, bursting with the warm, nutty flavor of almond, and perfectly sized to enjoy with your afternoon tea or whenever you need a little sweet pick-me-up. The balance of almond flour and all-purpose flour creates a tender crumb, while the hint of almond extract takes these cakes to the next level, making every bite a little celebration.
Ingredients You’ll Need
Getting the ingredients together for this recipe is refreshing in its simplicity. Each element plays an important role, whether it’s building structure, flavor, or that tender, melt-in-your-mouth texture you’ll love. This list includes pantry staples and a few special touches to keep things exciting.
- Almond flour: Adds nutty flavor and a soft, moist crumb, essential for that signature almond cake texture.
- All-purpose flour: Provides structure and balance so the cakes hold together perfectly.
- Baking powder: The natural lift-maker, ensuring the cakes rise light and fluffy.
- Salt: Enhances all the flavors and cuts through the sweetness.
- Unsalted butter: Gives richness and tenderness to each cake.
- Granulated sugar: Sweetens the cakes just right without overpowering.
- Large eggs: Bind everything beautifully and add moisture.
- Almond extract: Impressively enhances the almond flavor for that unmistakable character.
- Milk or almond milk: Keeps the batter smooth and adds extra softness.
- Optional powdered sugar: For that lovely, delicate dusting before serving.
How to Make Anytime Almond Tea Cakes Recipe
Step 1: Prepare Your Oven and Tin
Preheat the oven to 350°F (175°C), and either grease or line a 12-cup muffin tin. This prep is key to ensuring your tea cakes come out perfectly without sticking, and you’ll be ready to fill those cups right away.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. This ensures that every bite is balanced with lift and flavor, and your cakes rise evenly.
Step 3: Cream Butter and Sugar
In a large bowl, cream the softened butter and granulated sugar for 2 to 3 minutes until the mixture is fluffy and light. This step is vital to create the cake’s tender texture and slight sweetness.
Step 4: Add Eggs and Almond Extract
Beat in the eggs one at a time to maintain smoothness, followed by the almond extract. This is where your tea cakes get their signature almond aroma, making your kitchen smell absolutely heavenly.
Step 5: Combine Wet and Dry Ingredients
Mix the dry ingredients into the wet mixture alternately with the milk, starting and ending with the dry ingredients. This careful folding keeps the batter light and helps develop the perfect crumb.
Step 6: Fill the Muffin Cups and Bake
Divide the batter evenly into the prepared muffin cups, filling each about two-thirds full. Then bake for 18 to 20 minutes, or until they turn golden and a toothpick inserted comes out clean. The smell as these bake will make waiting well worth it.
Step 7: Cool and Dust
Let the cakes cool for about 5 minutes in the pan before transferring them to a wire rack. Once cool, gently dust with powdered sugar, adding a lovely, delicate finish that feels just right for teatime.
How to Serve Anytime Almond Tea Cakes Recipe
Garnishes
Sometimes simplicity is best, and a light dusting of powdered sugar sets off these almond tea cakes beautifully. For a little flair, a slivered almond or a fresh berry on top pairs perfectly and adds a pop of texture and color.
Side Dishes
Pair these tea cakes with a steaming cup of your favorite tea—whether it’s a classic Earl Grey or a floral chamomile—to highlight their delicate almond flavor. You can also offer fresh fruit or a dollop of whipped cream as a refreshing side.
Creative Ways to Present
For a charming presentation, stack a few cakes on a decorative plate and scatter edible flowers or fresh mint leaves around them. Or serve them on individual dessert plates with a drizzle of honey or a smear of homemade jam for a truly personal touch.
Make Ahead and Storage
Storing Leftovers
These almond tea cakes keep well at room temperature in an airtight container for up to three days. Their tender texture remains intact, making them ideal for enjoying throughout the week.
Freezing
If you want to keep these delightful treats longer, they freeze beautifully. Wrap them individually in plastic wrap and place them in a freezer-safe bag. When ready, thaw at room temperature before serving.
Reheating
To enjoy them warm, gently reheat the cakes in a low oven at 300°F for about 5 minutes or pop them in the microwave for 15 seconds. This refreshes their soft crumb and brings back that melt-in-your-mouth feeling.
FAQs
Can I substitute almond flour with regular flour in the Anytime Almond Tea Cakes Recipe?
While you can use all-purpose flour, the unique nutty flavor and moist texture come primarily from almond flour, so the cake won’t have quite the same richness and tenderness without it.
Is it necessary to use almond extract?
Yes, almond extract elevates the flavor profile of these tea cakes significantly. Without it, the cake would be good, but it wouldn’t have that unmistakable almond charm.
Can I make this recipe dairy-free?
Absolutely! Substitute the butter with a dairy-free alternative and use almond milk as suggested, and your cakes will still turn out wonderfully delicious and moist.
How long do the tea cakes stay fresh?
Stored in an airtight container, they stay fresh at room temperature for up to three days, making them perfect for a small gathering or a family’s snack stash.
What’s the best way to reheat leftover almond tea cakes?
The best way is by warming them gently in the oven to restore their soft texture, or a quick zap in the microwave will do if you’re in a hurry.
Final Thoughts
If you’ve been searching for a sweet bite that’s easy to make yet feels a little special, I can’t recommend the Anytime Almond Tea Cakes Recipe enough. These little cakes bring warmth and joy to any occasion, making teatime or snack time something to look forward to. Trust me, once you’ve tried them, they’ll become a beloved classic in your baking arsenal.
Print
Anytime Almond Tea Cakes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Anytime Almond Tea Cakes, featuring a tender crumb made with almond flour and a subtle almond extract flavor. Perfect for teatime or a sweet snack, these moist and fluffy cakes come together quickly and bake to a golden perfection.
Ingredients
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 Oven: Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin tin by greasing it or lining it with muffin liners to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together almond flour, all-purpose flour, baking powder, and salt until evenly combined. This ensures proper distribution of the leavening agent and salt.
- Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 2 to 3 minutes.
- Add Eggs and Extract: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition. Then mix in the almond extract for that signature almond flavor.
- Combine Ingredients: Alternately add the dry flour mixture and the milk to the wet ingredients, beginning and ending with the dry ingredients. Mix gently just until combined to avoid overworking the batter.
- Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full to leave room for rising.
- Bake: Bake in the preheated oven for 18 to 20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Optionally, dust with powdered sugar just before serving for an elegant touch.
Notes
- If you prefer a dairy-free version, use almond milk and a dairy-free butter substitute.
- Do not overmix the batter as it can make the cakes tough.
- Ensure the butter is softened for easier creaming with sugar.
- You can add a handful of sliced almonds on top before baking for extra crunch.
- These cakes can be stored in an airtight container at room temperature for up to 3 days.
- For a gluten-free version, use gluten-free all-purpose flour in place of regular all-purpose flour.
