Description
These little almond tea cakes are pure magic with afternoon tea! Buttery, tender, and just the right amount of sweet, they’ll make you feel fancy without all the fuss.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1/2 teaspoon fine sea salt
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- 2 cups (240g) all-purpose flour, sifted
- 1/3 cup (30g) almond flour or finely ground almonds
- 1/2 teaspoon baking powder
- 1/4 cup (60ml) milk, room temperature
- 1/3 cup (40g) sliced almonds for topping
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Thoroughly grease your tea cake pan or mini muffin tin with butter and dust with flour.
- In a large bowl, beat the softened butter, granulated sugar, and salt for 3-4 minutes until pale and fluffy.
- Add eggs one at a time, beating well after each addition, then mix in the vanilla and almond extracts.
- In a separate bowl, whisk together the sifted flour, almond flour, and baking powder.
- Gradually add the dry ingredients to the wet mixture in three portions, alternating with the milk, beginning and ending with flour. Mix on low speed just until combined.
- Spoon the batter into your prepared pan, filling each cavity about two-thirds full. Sprinkle with sliced almonds if using.
- Bake for 12-15 minutes for mini cakes until the edges are golden and a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 5 minutes before removing to a wire rack to cool completely.
- Once cooled, dust with powdered sugar if desired before serving.