Nut tea cakes with cherry

Ingredients

Tea cakes

100 grams (3.5 ounces) egg whites

35 grams (1.2 ounces) flour

80 grams (2.8 ounces) sugar

30 grams (1.1 ounces) honey

90 grams (3.2 ounces) butter

70 grams (2.5 ounces) nut flour

70 grams (2.5 ounces) candied fruits (dried cherries)

50 grams (1.8 ounces) chopped nuts (any to your taste)

Instructions

Step 1

1. Sift the wheat and nut flour together with the sugar into a large mixing bowl. Mix well to combine evenly. Sifting helps to eliminate lumps and ensures even mixing of ingredients.

Step 2

2. Add the egg whites to the dry ingredients, stirring until the mixture is smooth and well-combined. Make sure no lumps remain and the batter is homogeneous.

Step 3

3. Melt the butter in a saucepan over low heat. Once melted, add the honey and mix well. Pour the hot butter-honey mixture into the dough, stirring continuously until fully incorporated. The heat from the butter will help to blend the ingredients smoothly.

Step 4

4. Gently fold in the candied fruits and chopped nuts until evenly distributed throughout the dough. The dough should be liquid, and that's perfectly fine. Fold gently to avoid breaking the fruits.

Step 5

5. Pour the batter into molds, then place the molds in the refrigerator for 5-8 hours or preferably overnight. This step helps the flavors to meld and the dough to firm up. You can prepare the dough a day ahead to save time on baking day.

Step 6

6. Preheat your oven to 356°F (180°C). Once preheated, bake the tea cakes for approximately 20 minutes, or until a wooden skewer inserted into the center comes out clean. Baking times may vary depending on the size of the molds you use, so keep an eye on them.

Servings

Serve these delightful tea cakes at your next afternoon tea, and watch as they disappear in minutes! 🍰

Pair them with a steaming cup of darjeeling or chamomile tea to balance their sweet flavors. For a festive twist, why not drizzle them with a zesty lemon glaze or dip them in dark chocolate? 🍫.

They also make the perfect after-dinner treat, especially when warmed slightly in the oven and served with a dollop of clotted cream or a scoop of vanilla ice cream. 🍦. If you're feeling adventurous, crumble them over a bowl of fresh berries for a delightful contrast of textures.

Equipment

Mixing Bowls

Make sure you have a few different sizes to handle mixing the dry ingredients separately from the wet ones.

Sifter

Sift your flour and nut flour together—it helps remove lumps and aerates the flour for a lighter cake.

Whisk or Hand Mixer

A whisk is great for incorporating air into the egg whites, but a hand mixer can make the job quicker and easier.

Baking Molds

Choose convenient molds for your tea cakes—silicone is a great non-stick option.

Cooling Rack

Ensure your tea cakes cool evenly by allowing air to circulate underneath.

Variations

Gluten-Free Tea Cakes: Replace the wheat flour with your favorite gluten-free flour blend. Almond or coconut flour also works well and adds a lovely flavor.

Vegan Tea Cakes: Swap the egg whites for aquafaba (the liquid from a can of chickpeas) and use vegan butter and sweeteners. Maple syrup or agave can replace the honey without compromising taste. 🍯

Faq

How can I prevent my tea cakes from sticking to the molds?
Using silicone molds or lining your molds with parchment paper can help prevent sticking. Also, lightly greasing the molds with a bit of butter or oil works wonders.
What can I use if I don't have nut flour on hand?
You can grind your own nuts into a fine meal using a food processor. Almonds, hazelnuts, or even sunflower seeds are great options.
Can I use different fruits and nuts in this recipe?
Absolutely! Feel free to experiment with dried cranberries, apricots, or a mix of nuts like pecans and almonds to suit your taste.
How do I know when my tea cakes are done baking?
A wooden skewer test is quite reliable. Insert a skewer into the center of a cake, and if it comes out clean or with a few crumbs, your tea cakes are ready.
Can these tea cakes be frozen for later use?
Yes, they freeze very well. Wrap them tightly in plastic wrap, then in foil, and store in an airtight container for up to three months. Thaw them at room temperature or warm them in the oven before serving.
What's the best way to store these tea cakes?
Keep them in an airtight container at room temperature for up to a week. If you live in a hot and humid climate, storing them in the fridge might be a better option to maintain their freshness.