almond tea cakes

Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Petite French Almond Cakes

From the book The Tea Deck by
Total Time 1 hour
Yield 30 small cakes

Introduction

These golden sweets look like a cookie, but are tender like a cake, delicately reminiscent of another French teatime treat, the madeleine cookie. A Gunpowder green tea would be an ideal accompaniment. Look for almond meal at specialty food markets.

Ingredients

1 cup almond meal
½ cup plus 2 tablespoons all-purpose flour
¾ cup egg whites (from 5 to 6 large eggs), at room temperature
1 cup sugar
1 Tbsp. honey, at room temperature or slightly warm
cup plus 1 teaspoon unsalted butter, melted and cooled

Steps

  1. Whisk together the almond meal and flour until blended.
  2. In a stand mixer on medium speed, whisk the egg whites. When the whites change from loose to slightly loose foam, add the sugar in a steady sprinkle, over 4 to 6 minutes. The whites will be glossy and moist.
  3. Sift the flour mixture over the egg whites in 3 or 4 portions. Gently fold each addition before adding the next.
  4. Fold in the honey, followed by the butter. The batter should be glossy, light, and smooth. Cover with plastic wrap; let rest at room temperature for 30 minutes.
  5. Preheat the oven to 425 degrees. Brush the cups of a mini-cupcake tin with additional melted butter. Sift all-purpose flour over the molds to coat them, invert, and tap several times to shake out excess.
  6. Spoon the batter into the molds, filling them three-quarters full. Bake until golden-brown, 8 to 10 minutes. Cool on a wire rack for 5 minutes before unmolding. The cakes are best enjoyed the day they are baked.

This content is from the book The Tea Deck by Sara Perry.

Subscribe
Comments
There are no comments on this item
Add a comment
Unrated
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Our Table

The Joy of Cooking app

A new tool for the kitchen

The latest in our collection of cooking apps.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice