Strawberry Almond Tea Cakes

These cakes were so fluffy and legit tasted like cakes I’ve had from Parisian cafes.

They are perfect with an afternoon cup of tea or a decadent breakfast idea. I topped them with fresh berries and a light dusting of confectioner's sugar for presentation. Enjoy ❤️

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Strawberry Almond Tea Cakes

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients

1.5 cups almond flour

1 tsp baking powder

1/4 tsp salt

1/2 cup granulated sugar - separate into two 1/4 cups

4 eggs at room temperature - separate yolks and whites

1 tsp almond extract

1 tsp vanilla extract

Directions

1. Preheat oven to 350F and grease a large muffin pan.

2. In a medium bowl, sift: almond flour, baking powder, and salt.

3. In a separate medium bowl, beat egg whites with 1/4 cup sugar till soft peaks form.

4. In a separate large bowl, add yolks, 1/4 cup sugar, vanilla & almond extract & whisk.

5. Add your almond flour mixture to the yolk bowl 1/2 cup at a time. This will be a very thick batter, but will be fixed in the next step when adding the egg whites.

6. Add in the egg whites slowly into the yolk bowl, about 1/4 cup at a time. Use a silicon spatula to mix, and only mix till combined. You should have a velvet smooth batter.

7. Sprinkle some granulated sugar to the bottom of the muffin pans. Pour the batter to the 3/4th mark and bake for 20-25 minutes. After they're done, cool completely. To serve, flip the tea cakes, dust confectioner's sugar & top with fresh berries.