Almond Tea Cakes

image of Almond Tea Cakes
WHAT IS MONTHLY MUNCHIES?Each month, I take cookies or other goodies to my office staff meeting. They all get to enjoy some homemade treats and I get to use them as my guinea pigs to try out new recipes. I’ve been doing this for over 4 years now.Also see this month’s second Monthly Munchies recipe – Buttermilk Babycakes.

This is another take on the Swedish Visiting Cake from Dorie Greenspan’s Baking, From My Home to Yours. It really is a perfect recipe – quick, easy, delicious and very customizable.

This time, I did the recipe straight out of the book (well, adapted just a little), but baked them as mini-cupcakes. Topped with a couple of slivered almonds and sprinkled with raw sugar, they became fancy little almond tea cakes.

If you haven’t tried this recipe yet – please do. It’s the kind of recipe that should be in every go-to file!

Almond Tea Cakes

Almond Tea Cakes

Ingredients

  • Baking spray
  • 1 cup sugar, plus extra for sprinkling
  • Grated zest of 1/2 lemon
  • 2 large eggs
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon almond extract
  • 1 cup all-purpose flour
  • 1 stick (8 tablespoons) unsalted butter, melted and cooled
  • Sliced almonds and raw sugar for garnish

Instructions

  1. Preheat oven to 350 degrees, with the rack in the center of the oven. Spray mini-cupcake pan with baking spray.
  2. Measure the sugar into a medium bowl, add the zest and rub them together with your fingers, until sugar is moist and aromatic and the zest is well-distributed.
  3. Whisk in the eggs one at a time, then the salt and extracts. Whisk until well blended.
  4. Switch to a rubber spatula and stir in the flour.
  5. Add the melted butter and mix with spatula, just until well-incorporated. Batter should look homogenous and shiny. Using a spoon or disher, fill mini-cupcake cups about 2/3 full. Top each with a couple of sliced almonds and sprinkle raw sugar evenly over the top.
  6. Bake for 10-15 minutes, or until golden. Begin checking at 10 minutes to avoid overbaking. Remove the pan from the oven and let the cakes cool before popping out of the pan.
http://dontforgetdelicious.com/monthly-munchies-almond-tea-cakes/

Click Here to Leave a Comment Below

Leave a Comment: