KING ARTHUR BAKING SCHOOL: EMPOWERING BAKERS OF ALL LEVELS
We want students to be engaged and get their hands in the dough.
Also known as financiers or friands, these almond-scented, bite-size cakes are a perfect treat for a midmorning or afternoon snack. They’re prettiest when topped with fresh berries, but if looks aren’t important, our Jammy Bits or a teaspoonful of jam work quite well.
Ingredients
SERVINGS: Makes 26 to 30 tea cakes
- 12 tablespoons unsalted butter, cold
- 1 and 1/3 cups almond flour
- ½ cup King Arthur Unbleached All-Purpose Flour
- 1¾ cups confectioners’ sugar, plus extra for dusting
- ½ teaspoon salt
- 5 large egg whites, at room temperature
- 2 tablespoons honey
- 1 teaspoon almond extract
- Jammy Bits, fresh berries, or jam
Instructions
Preheat the oven to 350°F. Lightly grease the cups of a mini-muffin pan.
Melt the butter in a medium saucepan set over medium heat. Swirl the butter in the pan and continue to cook until it turns golden and smells nutty.
Pour the browned butter into a heat-safe bowl, and let it cool to room temperature.
In a separate bowl, stir together the almond flour, all-purpose flour, sugar, and salt. Mix in the egg whites, honey, almond extract, and browned butter.
Scoop the batter into the prepared muffin cups (a tablespoon cookie scoop works well here). Top each cake with a fresh berry or two (or a sprinkle of Jammy Bits, or a dollop of jam).
Bake the cakes for 15 to 18 minutes, until they’re golden brown around the edges and firm to the touch in the middle. Remove the cakes from the oven, and cool them in the pan for 5 minutes before turning them out onto a rack to cool completely.
About this recipe
Courtesy of King Arthur Baking Company
Related Stories & Recipes
