Almond Poppy Seed Tea Cakes Recipe

All-purpose flour: The base of the tea cakes, providing structure and texture.

Granulated sugar: Adds sweetness to the tea cakes.

Unsalted butter: Provides moisture and richness.

Poppy seeds: Adds a subtle crunch and unique flavor.

Baking powder: Helps the tea cakes rise and become fluffy.

Salt: Enhances the overall flavor of the tea cakes.

Almond extract: Adds a rich, nutty aroma and flavor.

Eggs: Binds the ingredients together and adds structure.

Milk: Adds moisture and helps create a tender crumb.

When incorporating the melted butter into the wet ingredients, ensure it is not too hot, as this could scramble the eggs. Allow the butter to cool slightly after melting. This will help maintain a smooth batter and result in a more uniform texture in your tea cakes.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the cakes denser.

• granulated sugar - Substitute with honey: Honey provides a natural sweetness and moisture, but you may need to reduce the milk slightly to compensate for the extra liquid.

• unsalted butter - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a good dairy-free alternative.

• poppy seeds - Substitute with chia seeds: Chia seeds provide a similar texture and added nutritional benefits like omega-3 fatty acids.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to mimic the leavening effect of baking powder.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may offer a slightly different mineral content.

• almond extract - Substitute with vanilla extract: Vanilla extract provides a different but equally pleasant flavor profile.

• eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 2.5 tablespoon water per egg. This is a good vegan alternative that helps bind the ingredients.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that complements the almond flavor in the recipe.

• Allow the tea cakes to cool completely on a wire rack. This ensures they are at room temperature and prevents condensation, which can make them soggy.

• Place the tea cakes in an airtight container. If stacking them, separate layers with parchment paper to avoid sticking.

• Store the container at room temperature for up to 3 days. This keeps the tea cakes fresh and moist.

• For longer storage, place the tea cakes in the refrigerator. They can be kept for up to a week, but bring them to room temperature before serving for the best flavor and texture.

• To freeze, wrap each tea cake individually in plastic wrap. This prevents freezer burn and maintains their delicate texture.

• Place the wrapped tea cakes in a freezer-safe bag or container. Label with the date to keep track of freshness.

• Freeze for up to 3 months. When ready to enjoy, thaw tea cakes at room temperature for a few hours or overnight in the refrigerator.

• For a quick thaw, microwave each tea cake on a low setting for 10-15 seconds. This can help retain their moist and tender crumb.

• Optionally, warm the tea cakes in a preheated oven at 300°F (150°C) for 5-10 minutes. This refreshes their texture and enhances the almond aroma.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the tea cakes on a baking sheet lined with parchment paper.
  3. Cover the tea cakes loosely with aluminum foil to prevent them from drying out.
  4. Heat for about 10-15 minutes, or until they are warmed through.
  5. Remove the aluminum foil for the last 2-3 minutes if you want a slightly crisp exterior.

• Microwave Method:

  1. Place a tea cake on a microwave-safe plate.
  2. Cover it with a damp paper towel to keep it moist.
  3. Microwave on medium power for 20-30 seconds. Check the tea cake and add more time in 10-second increments if needed.
  4. Let it sit for a minute before enjoying, as the heat will distribute evenly.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place a steamer basket over the simmering water.
  3. Arrange the tea cakes in the steamer basket, making sure they don't touch the water.
  4. Cover the pot with a lid and steam for about 5-7 minutes, or until the tea cakes are warmed through.
  5. Carefully remove the tea cakes and let them cool slightly before serving.

• Toaster Oven Method:

  1. Preheat your toaster oven to 300°F (150°C).
  2. Place the tea cakes on the toaster oven tray.
  3. Heat for about 8-10 minutes, checking halfway through to ensure they don't overheat.
  4. If you prefer a crispier exterior, you can toast them for an additional 2 minutes.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the tea cakes in the air fryer basket, making sure they are not overcrowded.
  3. Heat for 5-7 minutes, checking halfway through to ensure even warming.
  4. Let them cool for a minute before serving to allow the heat to distribute evenly.

• Oven: Used to bake the tea cakes at the specified temperature of 350°F (175°C).

• Muffin tin: Holds the batter in individual portions to create the tea cakes.

• Paper cups: Optional liners for the muffin tin to make removal and cleanup easier.

• Mixing bowl: Used to combine the dry ingredients together.

• Mixing bowl: Used to combine the wet ingredients together.

• Whisk: Used to mix the dry ingredients and the wet ingredients separately.

• Spoon: Used to transfer the batter into the muffin tin.

• Toothpick: Used to check if the tea cakes are fully baked by inserting it into the center.

• Wire rack: Used to cool the tea cakes completely after baking.

• Measuring cups: Used to measure out the flour, sugar, and milk accurately.

• Measuring spoons: Used to measure out the poppy seeds, baking powder, salt, and almond extract accurately.

• Spatula: Used to mix the wet and dry ingredients together until just combined.

Pre-measure ingredients: Measure out all flour, sugar, and poppy seeds ahead of time to streamline the process.

Melt butter in microwave: Use the microwave to quickly melt the butter instead of waiting for it to soften.

Use a stand mixer: A stand mixer can save time when combining the wet ingredients and dry ingredients.

Prepare muffin tin in advance: Grease or line the muffin tin before starting to mix the batter.

Batch baking: Double the recipe and freeze extra tea cakes for future use.