Baking treats can be a delightful way to unwind after a busy day or to share a simple joy during gatherings. These almond tea cakes are easy to prepare and beautifully complement cups of afternoon tea or coffee. The addition of wild blueberry jam adds a sweet fruitiness that perfectly balances the nutty flavors of the almond cakes. Their small size makes them perfect for enjoying during quiet moments or as a quick snack. Let’s dive into this comforting recipe.
Why You’ll Love This Recipe
These almond tea cakes are straightforward to make, delivering a reliable result that’s perfect for everyday enjoyment. The combination of almond flour and vanilla gives them a comforting flavor, while the wild blueberry jam adds a deliciously balanced sweetness. Whenever you need a simple treat, this recipe will always come through, making it a practical choice for any occasion.
Kitchen Tools You’ll Need
- Mini muffin tin
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups
- Measuring spoons
- Baking sheets
Ingredients
- 2 cups all-purpose flour (provides structure)
- 1 cup almond flour (almond meal) or ground blanched almonds (adds nutty flavor and texture)
- ⅔ cup granulated sugar (sweetens the cakes)
- ½ teaspoon baking powder (helps the cakes rise)
- ¼ teaspoon salt (enhances flavor)
- 1 cup unsalted butter, softened (adds moisture and richness)
- 1 teaspoon vanilla bean paste (introduces aromatic sweetness)
- ½ teaspoon almond extract (enhances the almond flavor)
- ½ cup wild blueberry jam (adds a sweet, fruity element)
- Powdered sugar for dusting (adds decorative sweetness)
- 48 mini muffin paper baking cups (provides easy serving)
How to Make Almond Tea Cakes with Wild Blueberry Jam
Step 1. Begin by preheating your oven to the appropriate temperature for baking. Prepare your mini muffin tin by inserting the mini muffin paper baking cups, ensuring each cup is neatly placed to facilitate easy removal after baking.
Step 2. In a large mixing bowl, combine all-purpose flour, almond flour, granulated sugar, baking powder, and salt. Whisk these dry ingredients together until evenly mixed, making sure there are no lumps. This step helps to ensure that the flavors are well-balanced throughout the cakes.
Step 3. In another bowl, cream the softened unsalted butter. Use a spatula or electric mixer to beat the butter until it becomes light and fluffy. This incorporation of air will help provide a tender texture to the finished cakes.
Step 4. Once the butter is fluffy, add the vanilla bean paste and almond extract to the bowl. Mix well to combine these flavorful ingredients into the butter, ensuring the sweetness and nutty aromas are evenly distributed.
Step 5. Gradually add the dry flour mixture to the butter mixture. Use a rubber spatula to gently fold in the dry ingredients until everything is just combined. Be careful not to overmix, as doing so could lead to denser cakes.
Step 6. Spoon the batter into the prepared mini muffin cups, filling each cup about two-thirds full. This allows space for the cakes to rise without overflowing during baking. Make sure they are evenly filled for consistent baking.
Step 7. Bake the cakes in the preheated oven until they are lightly golden and a toothpick inserted into the center comes out clean. This indicates that they are fully cooked. Keep an eye on them toward the end of the recommended baking time.
Step 8. Once done, remove the mini muffin tin from the oven and let the cakes cool in the tin for a few minutes. This gentle cooling helps them firm up slightly, making them easier to remove without breaking.
Step 9. Carefully transfer the cakes to a wire rack to cool completely. This step allows any remaining moisture to escape, ensuring you end up with light, fluffy cakes.
Step 10. When the cakes are completely cooled, take a moment to dust them with powdered sugar. This not only adds a bit of sweetness but also gives them an attractive finish for serving.
Serving Suggestions
These almond tea cakes are delightful as a light breakfast treat or an afternoon snack. They pair beautifully with tea or coffee, making them a lovely addition to a weekend brunch or a cozy gathering. If you have leftovers, they can be a thoughtful addition to lunchboxes or enjoyed as a simple dessert. Their small size makes them perfect for snacking during family meals without feeling indulgent.
Pro Tips for Best Results
- Ensure that your butter is fully softened for better incorporation and texture.
- Avoid overmixing the batter to keep the cakes light and airy.
- Allow the cakes to cool completely for easier handling and a better texture when served.
- Adjust the oven racks before preheating to prevent over-browning on the bottoms.
- Use good-quality jam to enhance the flavor of the final product.
Common Mistakes to Avoid
- Using Cold Butter: Cold butter will not cream properly, leading to dense cakes. Always ensure butter is softened to room temperature before mixing.
- Overmixing the Batter: Stirring too much develops the gluten in the flour and results in a tougher texture. Mix until just combined to keep the cakes tender.
- Not Prepping the Muffin Tin Properly: Skipping paper cups or greasing the tin can cause sticking. Use mini muffin paper cups for easy removal and less mess.
- Baking in an Incorrectly Heated Oven: An oven that’s too hot or too cool can lead to uneven baking. Always preheat and check your oven’s accuracy with an oven thermometer if you’re uncertain.
- Skipping the Dusting of Powdered Sugar: While optional, the powdered sugar adds a little sweetness and a nice visual touch. Skipping it may leave the cakes looking less appealing.
- Not Allowing to Cool Completely: Trying to remove warm cakes from the tin can cause them to break. Always cool them thoroughly for better handling.
Variations & Substitutions
For a different flavor, consider replacing the wild blueberry jam with raspberry or strawberry jam. If you’d like a nuttier edge, you can fold in some finely chopped nuts such as walnuts or pecans into the batter. Alternatively, you could experiment with using orange zest to add a citrus note alongside the almond flavors.
Storage & Reheating
Store any leftover almond tea cakes at room temperature in an airtight container for up to 2 days. For longer storage, you can refrigerate them for up to a week. If you’d like to freeze the cakes, place them in a single layer in a plastic container, separated by parchment paper, and they will keep for up to three months. To reheat, simply warm them in the oven at a low temperature to retain their soft texture.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, the tea cakes can be made a day or two in advance. Store them in an airtight container at room temperature or in the refrigerator. Dust with powdered sugar just before serving for a fresh look.
How long does it last in the fridge?
These almond tea cakes can be stored in the refrigerator for about a week. Just make sure they are kept in an airtight container to maintain their moisture and flavor.
Can I freeze this recipe?
You can freeze the almond tea cakes for up to three months. Place them in freezer-safe containers, layering with parchment paper to prevent sticking. Thaw them completely before enjoying.
What can I substitute for one ingredient?
If you need to substitute, you may use regular flour instead of almond flour or omit the almond extract if you prefer a lighter flavor. Keep in mind the texture will be slightly different.
Why didn’t my recipe turn out as expected?
There could be several reasons, such as incorrect measurements, overmixing, or not using softened butter. Double-check your ingredients and follow the mixing instructions to ensure the best outcome.
Final Thoughts
Making almond tea cakes with wild blueberry jam is a straightforward process that results in a cozy treat. They’re perfect for sharing during gatherings or enjoying on a relaxed morning with your favorite beverage. The careful balance of nutty flavors and sweet jam creates an inviting snack that’s sure to leave a smile on anyone’s face. Enjoy the simplicity and comfort that comes from baking these delightful little cakes at home.
Almond Tea Cakes with Wild Blueberry Jam
Ingredients
Dry Ingredients
- 2 cups all-purpose flour provides structure
- 1 cup almond flour adds nutty flavor and texture
- ⅔ cup granulated sugar sweetens the cakes
- ½ teaspoon baking powder helps the cakes rise
- ¼ teaspoon salt enhances flavor
Wet Ingredients
- 1 cup unsalted butter, softened adds moisture and richness
- 1 teaspoon vanilla bean paste introduces aromatic sweetness
- ½ teaspoon almond extract enhances the almond flavor
- ½ cup wild blueberry jam adds a sweet, fruity element
For Serving
- powdered sugar for dusting adds decorative sweetness
- 48 pieces mini muffin paper baking cups provides easy serving
Instructions
Preparation
- Preheat your oven and prepare the mini muffin tin by inserting the mini muffin paper baking cups.
- In a large mixing bowl, combine all-purpose flour, almond flour, granulated sugar, baking powder, and salt. Whisk until evenly mixed.
Mixing Batter
- Cream the softened unsalted butter in another bowl with a spatula or electric mixer until light and fluffy.
- Add vanilla bean paste and almond extract, mixing well to incorporate.
- Gradually fold in the dry ingredients until just combined, being careful not to overmix.
Baking
- Spoon the batter into the prepared mini muffin cups, filling each about two-thirds full.
- Bake until lightly golden and a toothpick inserted into the center comes out clean.
- Remove the mini muffin tin from the oven and let the cakes cool for a few minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar before serving.