Lemon Almond Tea Cakes Food

LEMON ALMOND TEA

Steps:

• In a saucepan, brew tea bags in hot water for 15 minutes. While waiting for tea to brew, squeeze the lemon slices as you put them into a large pitcher. Pour in sugar.
• Pour brewed tea into the pitcher with the sugar and lemons. You can let this sit in refrigerator for up to 1 day, or use it right away. When ready to serve, stir in almond extract, vanilla extract and lemon lime soda.

MOIST LEMON TEA CAKES

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, extracts and lemon zest. Add flour; beat just until moistened., Fill greased miniature muffin cups two-thirds full. Bake at 325° for 10-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , In a small bowl, combine glaze ingredients. Dip tops of cakes into glaze; place on waxed paper to dry.

ALMOND TEA CAKES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy, about 5 minutes. Add eggs and extract; mix well. Add flour and baking powder (dough will be soft). Chill. , For filling, in a small bowl, stir egg white, sugar, almonds and lemon juice. Remove a portion of the dough at a time from the refrigerator. Place 1-in. balls of dough into miniature muffin cups, pressing slightly into sides and bottom. Place 1/2 teaspoon filling into each. Cover with quarter-sized circles of dough. , Brush with a little milk and top with an almond. Bake at 350° until golden, 14-16 minutes.

LEMON ALMOND TEA CAKES

Steps:

• Preheat oven to 350 degrees. Grease 4 mini bundt pans with baking spray.
• In the bowl of a food processor, combine the sugar, lemon zest and the contents of the two black tea bags. Process together for 1-2 minutes until fragrant and tea grounds are well processed.
• In a small bowl, combine the flours and baking powder.
• In a large bowl, whisk the eggs with an electric mixer on medium speed until they are light in color, a full 5 minutes.
• Still mixing, slowly add in the sugar-tea mixture and mix until combined. Add the oil, buttermilk, vanilla extract, almond extract, and lemon juice.
• Add the dry ingredients all at once and mix on low speed until well combined.
• Divide batter evenly into prepared mini bundt pans, filling each ⅔ full.
• Bake cakes for 10-12 minutes or until a toothpick inserted into the center comes out clean. Let cool completely in pan before turning cakes onto a wire rack. Serve with a dusting of confectioner's sugar or a drizzle of honey.

ALMOND TEA CAKES

Steps:

• Preheat oven to 375 degrees F.
• Grease mini muffin tins and set aside.
• Sift 2 ounce of the sugar, ground almonds and cake flour in a bowl. Add 1 egg white to form a paste. In another bowl whip the 3 egg whites until soft peaks form. Gradually add the remaining sugar. Continue to whip until the meringue is strong but not dry. Fold the meringue into the almond paste mixture and add the heavy cream at the end. Mix well.
• Fill the prepared muffin tins half full. Bake promptly in the pre-heated oven until golden, approximately 8 to 12 minutes, depending on the size of the molds. Cool the tea cakes about 5 minutes before unmolding them on a wire rack. Dust with confection sugar before serving. Store the cakes in an airtight container.

ALMOND-LEMON TEA CAKE

Steps:

• Note: the key to making this cake batter smooth is incorporating the almond paste completely before the eggs are added; the success of the glaze-a pretty crystallized look and a proper set-requires 2 things, the glaze must be made just before it is brushed on the cake, and the cake must be warm from the oven so the sugar and juices can penetrate it properly and form crystals.
• Position a rack in the lower third of the oven; preheat oven to 350°.
• Lightly butter and flour an 8 ½ inch tube pan OR a 9x5 inch loaf pan, knocking out the excess flour.
• Make the cake: sift together the flour, baking powder, and salt twice.
• In a small bowl, combine the eggs and vanilla; whisk just to combine.
• In the bowl of a stand mixer fitted with paddle attachment, beat the almond paste on low speed until it breaks up.
• This can take up to a minute, depending on how soft and warm it is.
• Slowly add the sugar in a steady stream, beating until incorporated.
• If you add the sugar too quickly, the paste won't break up as well.
• Cut butter into 1 tablespoon pieces.
• Continue on low speed while adding the butter, a tablespoon at a time, for about 1 minute.
• Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
• Then turn on the mixer to medium speed; beat until mixture is light in color and fluffy, 3-4 minutes.
• With the mixer still on medium, add the eggs in a very slow, steady stream and mix until incorporated.
• Stop the mixer and again scrape down the sides; resume mixer at medium speed and mix for another 30 seconds.
• Add in the citrus zest and mix in with a wooden spoon.
• Finally, add the flour mixture in batches, stirring after each addition until incorporated.
• Scrape down the sides of the bowl one last time; spoon batter into prepared pan; smooth the surface with an offset spatula.
• Bake 45-50 minutes, until the top springs back when lightly touched and a pick comes out clean; let cool in pan on a wire rack for 5-7 minutes.
• Meanwhile, stir together the lemon and orange juices and sugar in a small bowl.
• Place the wire rack holding the cake over a sheet of waxed paper or foil to catch any drips; invert the cake onto the rack.
• Brush the entire warm cake with the glaze, then let the cake cool completely on the rack (the cake breaks apart easily when warm, so don't attempt to move it).
• When the cake is cool, transfer it to a serving plate; serve at room temperature.