Description
Soft, tender almond poppy seed tea cakes with a delicate crumb and subtle nutty aroma. Lightly sweet and topped with sliced almonds, they are perfect for afternoon tea, brunch, or a simple homemade dessert.
Ingredients
Scale
- 1 ½ cups (190 grams) all purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (113 grams) unsalted butter, softened
- ¾ cup (150 grams) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon almond extract
- ½ cup (120 milliliters) milk
- 2 tablespoons poppy seeds
- 2 tablespoons sliced almonds
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a mini loaf or muffin pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
- Stir in almond extract and milk until combined.
- Gently fold the dry ingredients into the wet mixture, then fold in the poppy seeds without overmixing.
- Spoon the batter evenly into the prepared pan, filling each cavity about three quarters full.
- Sprinkle sliced almonds evenly over the tops.
- Bake for 18 to 22 minutes, or until lightly golden and a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a rack to cool completely before serving.
Notes
- Do not overmix the batter to keep the crumb tender.
- Make sure butter and eggs are at room temperature for best texture.
- Start checking for doneness at 18 minutes to avoid overbaking.
- Store in an airtight container at room temperature for up to three days or freeze for up to two months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 tea cake
- Calories: 220
- Sugar: 14g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: almond poppy seed tea cakes, almond tea cakes, poppy seed cakes, mini almond cakes, tea time dessert