Almond Tea Cakes Delicate (Printable View)

Buttery almond tea cakes ideal for sharing over tea, featuring a delicate, melt-in-your-mouth texture.

# What You Need:

→ Cake Base

01 - 1 cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1 teaspoon almond extract
06 - 2 cups all-purpose flour
07 - 1 teaspoon baking powder
08 - 1/4 teaspoon fine sea salt

→ Finishing

09 - 1/2 cup sliced almonds
10 - 2 tablespoons confectioners’ sugar

# How To Make It:

01 - Preheat oven to 350°F. Lightly grease a standard muffin pan or line with paper cups.
02 - Beat the softened butter and granulated sugar together until pale and fluffy.
03 - Incorporate eggs one at a time, followed by vanilla and almond extracts.
04 - Whisk together flour, baking powder, and salt in a separate bowl.
05 - Mix the dry ingredients into the butter mixture until just combined.
06 - Divide batter evenly among muffin cups, filling each about two-thirds full. Sprinkle sliced almonds on top.
07 - Bake for 18–22 minutes, or until edges are golden and a tester inserted in the center comes out clean.
08 - Allow cakes to cool in pan for 5 minutes, then transfer to a rack. Dust lightly with confectioners’ sugar before serving.

# Expert Tips:

01 -
  • Reliable soft crumb and a hint of nutty almond that works for any season
  • Perfect for making ahead or gifting since they stay fresh for days
  • Only a few pantry staples required so you can whip up a batch anytime
02 -
  • Naturally gluten friendly if you swap all-purpose flour for your preferred blend
  • Keeps fresh up to four days tightly wrapped at room temperature
  • Easily doubled for entertaining or holiday trays
03 -
  • Do not rush creaming the butter and sugar since it aerates the batter and ensures fluffiness
  • Room temperature ingredients marry best and create even rising every time
  • Always check cakes a few minutes before the timer since oven temps vary and you want the edges just turning gold
Return