Almond Sponge Tea Cake Recipes

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ALMOND TEA CAKES



Almond Tea Cakes image

When I have time-usually in the winter-I love to bake. I make these tea cakes every Christmas, double the recipe and freeze half for later. -Janet Fennema Ringelberg, Troy, Ontario

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 5 dozen.

Number Of Ingredients 14

2 cups butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs, room temperature
4 teaspoons almond extract
4 cups all-purpose flour
1 teaspoon baking powder
FILLING:
1 large egg white
1/2 cup sugar
1/2 cup ground almonds
1/2 teaspoon lemon juice
Milk
Sliced almonds

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.

Nutrition Facts : Calories 119 calories, Fat 7g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 73mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

ALMOND TEA CAKES



Almond Tea Cakes image

Provided by Food Network

Categories     dessert

Time 27m

Yield about 12 cakes

Number Of Ingredients 6

4 ounces granulated sugar
2 ounces blanched almonds, ground fine
3 tablespoons cake flour
1 egg white plus 3 egg whites
1 tablespoon heavy cream
Granulated sugar for dusting

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



Almond Tea Cakes image

These are extremely light and delicious. I like them hot, straight out of the oven, without the extra dusted sugar. It's a little chewy and sticky, just the way I like my tea cakes! This recipe is from En-Ming Hsu, Executive Pastry Chef at the Ritz Carlton in Chicago.

Provided by Grace Lynn

Categories     Dessert

Time 30m

Yield 12 tea cakes

Number Of Ingredients 6

4 ounces granulated sugar
2 ounces blanched almonds, ground fine
3 tablespoons cake flour
4 egg whites, divided use
1 tablespoon heavy cream
confectioners' sugar, for dusting

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.

Nutrition Facts : Calories 83.8, Fat 3.1, SaturatedFat 0.5, Cholesterol 1.7, Sodium 19.8, Carbohydrate 12.1, Fiber 0.5, Sugar 9.8, Protein 2.5

ALMOND TEA CAKE



Almond Tea Cake image

Oh - I just love, love, LOVE this recipe! They are so easy, have a divine almond taste and fantastic texture. The amount of extract may seem surprising, but let me assure you it works perfectly in these chewy, sweet bars. Yield is approx.

Provided by ilovecookies

Categories     Bar Cookie

Time 35m

Yield 36 bars, 36 serving(s)

Number Of Ingredients 7

3/4 cup butter or 3/4 cup margarine
1 1/2 cups sugar
2 eggs
1 1/4 cups flour
1 pinch salt
1 tablespoon almond extract (yes, that's right!)
slivered almonds

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.

Nutrition Facts : Calories 87.1, Fat 4.2, SaturatedFat 2.5, Cholesterol 21.9, Sodium 35.5, Carbohydrate 11.7, Fiber 0.1, Sugar 8.4, Protein 0.8

ALMOND SPONGE TEA CAKE



Almond Sponge Tea Cake image

When I want something special, I don't want to have to sacrifice flavor, or tenderness to 'approximate' a real cake! I want something delicious! This almond flour tea cake is a delicate sponge cake that delivers a delicate, slightly sweet cake that is a delight. You can vary the fillings and toppings to make it just what...

Provided by Catie B

Categories     Other Snacks

Time 45m

Number Of Ingredients 11

INGREDIENTS FOR CAKE
1 c fine blanched almond flour
3 Tbsp potato starch (can substitute corn starch in equal amount for potato starch)
5 eggs, separated
¾ c granulated sugar, i use a finely granulated baking sugar, but regular works
1 tsp pure vanilla extract, (a good quality adds to the flavor of cake)
INGREDIENTS FOR ORANGE GLAZE
1/3 c confectioner's sugar, or icing sugar [ ? cp.]
1 Tbsp fresh squeezed orange juice
½ tsp grated orange peel
2 Tbsp sliced almonds, optional

Steps:

  • 1. Preheat the oven to 350ºF. Line the bottom of an 8-inch spring form pan with parchment paper.
  • 2. Stir together the almond flour and potato starch. Set aside.
  • 3. In the bowl of a mixer fitted with the whip attachment, beat the egg yolks until lightened. Add 1/2 cup of the granulated sugar and the vanilla. Beat on medium speed until the mixture is foamy and falls from the whip in thick ribbons.
  • 4. In a separate clean bowl, beat the egg whites until foamy. Add the remaining 1/4 cup of granulated sugar. Beat until the egg whites hold stiff peaks.
  • 5. Fold the egg whites into the yolk mixture. Fold in the almond flour mixture. Pour into the prepared pan.
  • 6. Bake for 20 to 25 minutes until the cake springs back quickly when touched lightly.
  • 7. Cool completely on a wire rack in the pan.
  • 8. While the cake cools, make the Orange Glaze. Whisk together the powdered sugar, orange juice and zest.
  • 9. Use a fork to drizzle the glaze over the cooled cake. Sprinkle it with the sliced almonds if desired.
  • 10. This tender, moist sponge cake can be used in so many ways. Serve it plain with a dusting of powdered sugar. Split it in half and fill with rich chocolate ganache for a special birthday. Or serve it with cream and fresh berries, as the picture above. For more variety, make chocolate ganache for the top, and fill it with pastry cream for a Boston Cream PIe. For a Victorian Sponge, split, and fill it with whipped cream and preserves, your favorite flavor, ( raspberry, or blackberry it good! If desired, strain out the seeds) For a simple cake, spoon a pastry cream (or vanilla pudding, soft), and fresh strawberries. Layer slices of cake, fruit and pudding or whipped cream to make a simple trifle.

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