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Almond Tea Cakes

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Almond Tea Cakes

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Almond Tea Cakes Recipe Almond Tea Cakes Recipe

Also known as financiers or friands, these almond-scented, bite-sized cakes are a perfect treat for a mid-morning or afternoon snack. They’re prettiest when filled with fresh berries; but if looks aren’t important, our Jammy Bits or a teaspoonful of jam work quite well, also.

At a glance

Prep
Bake
Total
Yield
26 to 30 tea cakes

Nutrition information

Ingredients

  • 3/4 cup unsalted butter
  • 1 1/3 cups almond flour
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 1 3/4 cups confectioners’ sugar or glazing sugar, plus extra for dusting
  • 1/2 teaspoon salt
  • 5 large egg whites
  • 2 tablespoons honey
  • 1 teaspoon almond extract
  • fresh berries, Jammy Bits, or jam

  • 6 ounces unsalted butter
  • 4 1/2 ounces almond flour
  • 2 ounces King Arthur Unbleached All-Purpose Flour
  • 7 ounces confectioners’ sugar or glazing sugar, plus extra for dusting
  • 1/2 teaspoon salt
  • 5 large egg whites
  • 1 1/2 ounces honey
  • 1 teaspoon almond extract
  • fresh berries, Jammy Bits, or jam

  • 170g unsalted butter
  • 128g almond flour
  • 57g King Arthur Unbleached All-Purpose Flour
  • 198g confectioners’ sugar or glazing sugar, plus extra for dusting
  • 1/2 teaspoon salt
  • 5 large egg whites
  • 43g honey
  • 1 teaspoon almond extract
  • fresh berries, Jammy Bits, or jam

Instructions

  1. Preheat the oven to 350°F. Lightly grease the cups of a mini-muffin pan.
  2. Melt the butter in a medium-sized saucepan set over medium heat. Swirl the butter in the pan and continue to cook until it turns golden and smells nutty.
  3. Pour the browned butter into a heat-safe bowl, and let it cool to room temperature.
  4. In a separate bowl, stir together the almond flour, all-purpose flour, sugar, and salt.
  5. Mix in the egg whites, honey, almond extract, and browned butter.
  6. Scoop the batter into the prepared muffin cups (a tablespoon cookie scoop works well here). Top each cake with a fresh berry or two (or a sprinkle of Jammy Bits, or a dollop of jam).
  7. Bake the cakes for 15 to 18 minutes, until they’re golden brown around the edge and firm to the touch in the middle.
  8. Remove the cakes from the oven, and cool them in the pan for 5 minutes before turning them out onto a rack to cool completely.
  9. Repeat with the remaining batter.
  10. Yield: 26 to 30 tea cakes.

Nutrition Information

  • Serving Size1 teacake (32g)
  • Servings Per Batch28
Amount Per Serving:
  • Calories130
  • Calories from Fat80
  • Total Fat9g
  • Saturated Fat3.5g
  • Trans Fat0g
  • Cholesterol15mg
  • Sodium55mg
  • Total Carbohydrate12g
  • Dietary Fiber1g
  • Sugars9g
  • Protein2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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