Momgrandmas Almond Tea Cake Recipes

ALMOND TEA CAKES

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.

ALMOND TEA CAKES

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

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.

ALMOND TEA CAKE

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.

MOM/GRANDMA'S ALMOND TEA CAKE

Steps:

• Pour in greased and floured 9" inch round cake pan. Smooth the top with damp fingers. Brush top with egg white and pour off excess when done. Sprinkle with sliced almonds if desired.
• Bake 10 min. in preheated 400 degree oven. Then reduce over to 350 degrees and bake for an additional 25 min.