Almond Tea Cakes
I often like to try out new ingredients when I cook. My latest adventure in the kitchen has been baking with almond flour. I wanted to create a treat that was gluten-free which my family and friends who cannot eat traditional baked goods could enjoy. The results of my tinkering with this alternative to wheat flour are these tea cakes. They are nutty with sweet spice notes, and are perfect to share with a crowd—or to simply snack on alone while reading a good book!
- 1/2 cup salted butter, melted
- 1/4 cup white sugar
- 3/4 cup brown sugar
- 1/2 tablespoon vanilla extract
- 3 eggs, lightly beaten
- 1/8 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups almond flour
- 1/4 cup sliced almonds, (optional)
- 1 tablespoon powdered sugar, (optional)
- Preheat the oven to 375° F. Lightly grease a muffin tin (plus six cups in another if you have more than one muffin tin).
- In a large bowl, whisk together melted butter, white sugar, brown sugar, and vanilla extract.
- Add lightly beaten eggs to sugar-butter mixture and combine ingredients thoroughly.
- Stir nutmeg, cinnamon, cardamom, baking soda, baking powder, and salt into the batter.
- Whisk the almond flour into the batter 1/2-cupful at a time, making sure to leave no unbroken clumps of almond flour.
- Scoop the batter into the muffin tin(s), filling the cups about 1/3 of the way up. Place the tin(s) in the center rack of the oven and bake for 12-13 minutes. The cakes are done when there is no depression left in the center and the edges are medium-brown.
- Cool the cakes in the tin for 8-10 minutes. If you wish to garnish them with the almond slices, wait about a minute after taking them out of the oven, then gently press a few almond slices in the center of each cake. Run a thin knife around the edges to release them from the pan once they have partially cooled. Place the cakes on a rack to finish cooling. Once they are completely cool, they can be garnished with the powdered sugar. Store in an airtight container, and refrigerate any uneaten cakes after two days.
- If you only have one muffin tin, make sure to allow your tin to cool most of the way before cooking the last six of the cakes. Also, be sure to wipe out well the cups you are going to use before greasing them, as the second batch may stick to any residue left by the first batch.
- I recommend waiting as late as possible before serving the cakes to garnish them with the powdered sugar, since the sugar tends to melt into the cake over time.
- You can add a chocolate twist to these by garnishing them with a drizzle of melted chocolate instead of powdered sugar.
- These are best when they are made the day before you want to serve them.