Almond Tea Cake Recipe 445

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.

ALMOND TEA CAKES

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.

ALMOND TEA CAKES

Steps:

• Preheat oven to 375 degrees.
• Grease mini muffin tins and set aside.
• Sift 2 ounces 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 prepapred mini 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 confectioner's sugar before serving.
• Store cakes in an airtight container.

BUTTER ALMOND TEA CAKES

Steps:

• Preheat oven to 325. Line 48 mini muffin cups with non-stick spray.
• Sift the flour, baking powder, baking soda and salt into a medium bowl and set aside.
• In a large bowl, using an electric mixer on medium speed, beat the butter, sugar and almond paste until smoothly blended, about 1 minute.
• Add the eggs one at a time, mixing until each is blended into the batter.
• Add the vanilla and almond extracts and beat for 2 minutes or until the batter is smooth.
• On low speed, add the flour in 3 additions and the buttermilk in 2 additions, beginning and ending with the flour and mixing just until the flour is incorporated and the batter looks smooth.
• Fill each cup with a slightly rounded tablespoon of batter. Bake just until the tops feel firm and a toothpick comes out clean, about 15 minutes. Cool in pans for 5 minutes.
• Remove from pans and cool on a wire rack.
• To make the glaze, in a small bowl, whisk the powdered sugar, melted butter, 1 1/2 tablespoons milk and almond extract until smooth. Add up to 1 tablespoon more milk if needed for the proper consistency.
• If spread on warm cakes, the glaze will melt and become shiny. If spread on cooled cupcakes, the glaze will be white and opaque. The glaze will become firm as it sets.

ALMOND TEA CAKE

Steps:

• Preheat oven to 350°F.
• Melt butter and then add sugar in a mixing bowl.
• Beat in eggs one at a time.
• Add extract.
• Add flour and salt, mixing well.
• Pour batter into a large cast-iron skillet (9-11") that has been lined with foil.
• Sprinkle with almonds.
• Bake for 30 minutes.
• Cool completely and remove foil.