Almond and Earl Grey teacup cakes

Almond and Earl Grey teacup cakes

By
From
Treats
Makes
8
Photographer
Danielle Wood

These moist almond cakes are delicately flavoured with Earl Grey tea, which gives them a floral edge. Most teacups should be able to withstand oven temperatures but don’t risk your best china. These teacup cakes make brilliant gifts, especially if the recipient gets to keep the teacup too.

Cake

Ingredients

Quantity Ingredient
120ml milk
1/2 teaspoon vanilla extract
3 earl grey tea bags
120g unsalted butter
225g caster sugar
2 large eggs
100g plain flour
75g ground almonds
1 teaspoon baking powder

Topping

Quantity Ingredient
50g flaked almonds
125g icing sugar, plus extra for dusting
4-5 teaspoons warm water

Method

  1. Preheat the oven to 170°C. Butter 8 teacups or ramekins with 120 ml capacity, and place them on a baking tray.
  2. Warm the milk, vanilla and tea bags in a small saucepan over a medium heat until the liquid is just bubbling. Set aside to cool.
  3. Using a food processor with the beater attachment, beat the butter and sugar until the mixture is pale and creamy. Add the eggs to the butter mixture one at a time, beating after each addition until they are well incorporated.
  4. Into a clean bowl sift the flour, ground almonds and baking powder, and stir to combine. Then, remove the tea bags from the cooled milk, making sure you squeeze them first to extract all of the flavour. Still using the food processor, beat in half of the flour mixture to the butter mixture, and then beat in half of the milk mixture. Repeat with the rest of each mixture and scrape down the sides of the mixing bowl to make sure that all of the ingredients are well incorporated.
  5. Divide the mixture between the teacups or ramekins, filling each one until it is two-thirds full. Bake for 18–20 minutes, until the cakes are golden brown and springy to the touch.
  6. Set them aside to cool.
  7. Leave the oven on at 170°C. While your teacup cakes are cooling, you can toast the almonds: place them on a baking tray and bake in the oven for 8–10 minutes, or until they’re golden brown.
  8. Next, it’s time to make the glaze, which is as easy as combining the icing sugar with the warm water in a bowl.
  9. Once your teacup cakes are completely cooled, you can decorate them with the topping: drizzle the glaze over the top of each cake, then finish with a sprinkle of toasted almonds and a dusting of icing sugar. Store in a tin or an airtight container for up to 3 days.
Tags:
Treats
April
Carter
gift
handmade
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