Woke up only to find another rainy and greyish day today. I was supposed to make some Ginger Cut Out Cookies but I feel lazy going to the store to get some fresh ginger so I quickly found some ingredients in my pantry for Almond Tea Cake. So this was what I did this morning.
This simple almond cake is a good companion to drink with a warm cup of tea in the afternoon or coffee in the morning during a cold rainy day. In fact I am having it with a cup of Mint Rose tea right now and it just perfect for the afternoon treat during a wet weather in New York.
I love the cake liner bought from Ikea a while a go. I knew I wanted to put the batter in the Ikea cake liner. And they are pretty as a Christmas little cakes on the table as well.
Almond Tea Cake
~ 1 cup almond meal
~ 1/2 cup plus 2 tablespoons all-purpose flour
~ 3/4 cup egg whites (from 5 to 6 large eggs), at room temperature
~ 1 cup sugar
~ 1 tbsp honey at room temperature or slightly warm
~ 1/3 cup plus 1 teaspoon unsalted butter, melted and cooled
1. Whisk together the almond meal and flour until blended.
2. In a stand mixer on medium speed, whisk the egg whites. When the whites change from loose to slightly loose foam, add the sugar in a steady sprinkle, over 4 to 6 minutes. The whites will be glossy and moist.
3. Sift the flour mixture over the egg whites in 3 or 4 portions. Gently fold each addition before adding the next.
4. Fold int he honey, followed by the butter. The batter should be glossy, light and smooth. Cover with plastic wrap; let rest at room temperature for 30 minutes.
5. Preheat the oven to 425 deg. Brush the cups on a mini cupcake tin with additional melted butter. Sift all-purpose flour over the molds to coat them, invert, and tap several times to shake out the excess.
6. Spoon the batter into the molds, filling them three-quarters full. Bake until golden brown about 35 minutes.
Happy baking Everyone?