Almond Tea Cakes From King Arthur Flour Recipes

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 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.

ALMOND TEA CAKES FROM KING ARTHUR FLOUR®

Steps:

• Preheat the oven to 350 degrees F. Lightly grease the cups of a mini-muffin pan.
• 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.
• Pour the browned butter into a heat-safe bowl, and let it cool to room temperature.
• In a separate bowl, stir together the almond flour, all-purpose flour, sugar, and salt.
• Mix in the egg whites, honey, almond extract, and browned butter.
• 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 dollop of jam).
• Bake the cakes for 15 to 18 minutes, until they're golden brown around the edge and firm to the touch in the middle.
• 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.
• Repeat with the remaining batter.

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 FROM KING ARTHUR FLOUR®

Steps:

• Preheat the oven to 350 degrees F. Lightly grease the cups of a mini-muffin pan.
• 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.
• Pour the browned butter into a heat-safe bowl, and let it cool to room temperature.
• In a separate bowl, stir together the almond flour, all-purpose flour, sugar, and salt.
• Mix in the egg whites, honey, almond extract, and browned butter.
• 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 dollop of jam).
• Bake the cakes for 15 to 18 minutes, until they're golden brown around the edge and firm to the touch in the middle.
• 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.
• Repeat with the remaining batter.

ALMOND TEA CAKES FROM KING ARTHUR FLOUR®

Steps:

• Preheat the oven to 350 degrees F. Lightly grease the cups of a mini-muffin pan.
• 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.
• Pour the browned butter into a heat-safe bowl, and let it cool to room temperature.
• In a separate bowl, stir together the almond flour, all-purpose flour, sugar, and salt.
• Mix in the egg whites, honey, almond extract, and browned butter.
• 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 dollop of jam).
• Bake the cakes for 15 to 18 minutes, until they're golden brown around the edge and firm to the touch in the middle.
• 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.
• Repeat with the remaining batter.

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.

GOLDEN VANILLA POUND CAKE - KING ARTHUR FLOUR

Steps:

• Preheat the oven to 350°F Lightly grease a 9" x 5" x 2 3/4" loaf pan, or a 12" x 4" x 4" tea loaf pan. To avoid overflow, be SURE to use the correct size pan!
• In a medium-sized mixing bowl, beat together the butter, cream cheese, salt, sugar, baking powder, vanilla extract, and almond extract until well combined.
• Add the eggs one at a time, beating well after each addition; the mixture may look slightly curdled/grainy. After you've added the final egg, beat at high speed for 3 minutes. The batter will still look a little curdled, but will have gained a bit of volume.
• Sprinkle in the flour gradually, with the mixer going at low speed. Mix just until combined. The batter will be smooth and thick (not pourable). Spoon the batter into the prepared pan.
• To make the topping, combine the sugar, vanilla, and water. Stir till the mixture is syrupy. At first it'll seem very stiff, but will become "drizzlable" as you stir.
• Drizzle the topping over the batter.
• Set the cake on a baking sheet, for easiest handling and as a precaution against potential overflow (which shouldn't happen if you use the correct size pan). Bake it for 60 to 70 minutes (for either size pan), until the cake is golden brown, and a cake tester inserted into the center comes out clean. The center should register at least 200°F on an instant-read thermometer. If you prefer a lighter crust, tent the cake with aluminum foil for the final 10 minutes or so of baking.
• Remove the cake from the oven, and after 15 minutes loosen the edges, and turn it out of the pan to cool on a rack.