Almond Tea Cakes
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!
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
Preheat oven to 350 degrees, with the rack in the center of the oven. Spray mini-cupcake pan with baking spray.
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.
Whisk in the eggs one at a time, then the salt and extracts. Whisk until well blended.
Switch to a rubber spatula and stir in the flour.
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.
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://www.dontforgetdelicious.com/2010/monthly-munchies-almond-tea-cakes/
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