Almond Tea Cakes with Wild Blueberry Jam
These almond tea cakes are easy to prepare and beautifully complement cups of afternoon tea or coffee, perfectly balanced with sweet 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.
Notes
Ensure to use softened butter and avoid overmixing the batter for best results. Adjust oven racks to prevent over-browning.