1/1 Photo of Almond Tea Cakes
Grace Lynn's Note:
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.
My Private Note
Units: US | Metric
- 1Preheat oven to 375 degrees.
- 2Grease mini muffin tins and set aside.
- 3Sift 2 ounces of the sugar, ground almonds and cake flour in a bowl.
- 4Add 1 egg white to form a paste.
- 5In another bowl, whip the 3 egg whites until soft peaks form.
- 6Gradually add the remaining sugar.
- 7Continue to whip until the meringue is strong but not dry.
- 8Fold the meringue into the almond paste mixture and add the heavy cream at the end.
- 9Mix well.
- 10Fill the prepapred mini muffin tins half full.
- 11Bake promptly in the pre-heated oven until golden, approximately 8 to 12 minutes, depending on the size of the molds.
- 12Cool the tea cakes about 5 minutes before unmolding them on a wire rack.
- 13Dust with confectioner's sugar before serving.
- 14Store cakes in an airtight container.
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Nutritional Facts for Almond Tea Cakes
Serving Size: 1 (345 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 83.8
- Calories from Fat 28
- Total Fat 3.1 g
- Saturated Fat 0.4 g
- Cholesterol 1.7 mg
- Sodium 19.8 mg
- Total Carbohydrate 12.1 g
- Dietary Fiber 0.5 g
- Sugars 9.7 g
- Protein 2.4 g