Best 3 Almond Tea Cakes Recipes
Indulge in the delectable Almond Tea Cakes, a symphony of flavors that will tantalize your taste buds. These delicate cakes, originating from Taiwan, are a harmonious blend of almond essence and the subtle aroma of tea. Embark on a culinary journey as we explore two enticing variations: the classic Almond Tea Cake and the captivating Matcha Almond Tea Cake. Each recipe promises a unique taste experience, ensuring that every bite is a moment of pure bliss. Whether you prefer the timeless elegance of the original or the vibrant allure of the matcha-infused version, these Almond Tea Cakes are guaranteed to leave you spellbound.
Here are our top 3 tried and tested recipes!
ALMOND TEA CAKES
When I have time-usually in the winter-I love to bake. I make these tea cakes every Christmas, double the recipe and freeze half for later. -Janet Fennema Ringelberg, Troy, Ontario
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 5 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugars until light and fluffy, about 5 minutes. Add eggs and extract; mix well. Add flour and baking powder (dough will be soft). Chill. , For filling, in a small bowl, stir egg white, sugar, almonds and lemon juice. Remove a portion of the dough at a time from the refrigerator. Place 1-in. balls of dough into miniature muffin cups, pressing slightly into sides and bottom. Place 1/2 teaspoon filling into each. Cover with quarter-sized circles of dough. , Brush with a little milk and top with an almond. Bake at 350° until golden, 14-16 minutes.
Nutrition Facts : Calories 119 calories, Fat 7g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 73mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
TINY CHERRY AND ALMOND TEA CAKES
Each of these charming tea cakes is baked with a whole cherry inside -- stem, pit, and all. Be sure to warn guests about the pits, or remove the stems and pits before baking.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 30
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Brush 30 cups of 2 mini-muffin tins with butter, and dust lightly with flour.
- Melt butter in a medium skillet over medium-high heat. When it begins to sputter, reduce heat to medium. Cook, swirling skillet occasionally, until butter has lightly browned. Skim foam from top, and remove skillet from heat.
- Whisk together flour, ground almonds, sugar, and salt in a bowl. Add egg whites, and whisk until smooth. Stir in kirsch. Pour in butter, leaving any dark-brown sediment in skillet, and whisk to combine. Let stand for 20 minutes.
- Ladle 1 tablespoon batter into each buttered muffin cup, filling about halfway. Push a cherry into each, keeping stem end up. With a small spoon, smooth batter over cherries to cover. Bake until a toothpick comes out clean and cakes are golden brown, 12 to 15 minutes. Let cool 10 minutes. Run a knife around edges to loosen, and unmold. Cakes can be stored in airtight containers at room temperature overnight.
ALMOND TEA CAKES
Steps:
- Preheat oven to 375 degrees F.
- Grease mini muffin tins and set aside.
- Sift 2 ounce of the sugar, ground almonds and cake flour in a bowl. Add 1 egg white to form a paste. In another bowl whip the 3 egg whites until soft peaks form. Gradually add the remaining sugar. Continue to whip until the meringue is strong but not dry. Fold the meringue into the almond paste mixture and add the heavy cream at the end. Mix well.
- Fill the prepared muffin tins half full. Bake promptly in the pre-heated oven until golden, approximately 8 to 12 minutes, depending on the size of the molds. Cool the tea cakes about 5 minutes before unmolding them on a wire rack. Dust with confection sugar before serving. Store the cakes in an airtight container.
Tips:
- Use almond flour for a nutty flavor and texture. You can make your own almond flour by grinding almonds in a food processor, or you can buy it pre-made.
- Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, resulting in a tender cake.
- Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
- Stir in the dry ingredients gradually. Be careful not to overmix the batter, as this can result in a tough cake.
- Fill the muffin cups about 2/3 full. This will allow the cakes to rise properly.
- Bake the cakes at 350 degrees Fahrenheit for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy the cakes plain, or top them with your favorite frosting or glaze.
Conclusion:
Almond tea cakes are a delicious and easy-to-make treat that are perfect for any occasion. With their delicate almond flavor and moist texture, these cakes are sure to be a hit with everyone who tries them. So next time you're looking for a sweet and satisfying snack, give almond tea cakes a try.
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