Olive oil tea cakes

Ingredients

Tea Cakes

2 eggs
60 grams (2.1 ounces) sugar or coconut sugar
80 grams (2.8 ounces) spelt flour
50 grams (1.8 ounces) olive oil
1 teaspoon baking powder
70 grams (2.5 ounces) frozen berries

Equipment

Mixing Bowl
Use a large bowl to comfortably whisk the ingredients together without any spillage.
Hand Mixer or Whisk
A hand mixer ensures your eggs and sugar are perfectly fluffy. No mixer? A sturdy whisk will do the trick – just get those muscles ready!
Spatula
A silicone spatula is excellent for gently folding ingredients, ensuring your batter stays airy.
Measuring Cups and Spoons
Precision is key. Make sure you have a reliable set to measure ingredients accurately.
Baking Molds
Silicone molds or muffin tins work best for baking these tea cakes evenly.
Oven
Preheat your oven to 356°F (180°C) before you start mixing ingredients to cut down on waiting time.

Instructions

Step 1

1. Preheat your oven to 356°F (180°C).

Step 2

2. In a mixing bowl, whip the eggs with the sugar for at least 5 minutes until the mixture is light, fluffy, and pale in color. Tip: Use an electric mixer to save time and get better results.

Step 3

3. In a separate bowl, combine the spelt flour and baking powder.

Step 4

4. Gently fold the olive oil into the egg mixture using a spatula until well incorporated. Be careful not to deflate the mixture.

Step 5

5. Gradually add the flour mixture into the egg mixture, stirring gently to combine everything evenly. Tip: Use a folding motion to keep the mixture light and airy.

Step 6

6. Gently fold in the frozen berries, ensuring they are evenly distributed in the dough.

Step 7

7. Arrange the batter into molds evenly.

Step 8

8. Bake the tea cakes in the preheated oven for about 13-15 minutes. Keep an eye on them to ensure they do not overbake. Tip: Check for doneness by inserting a toothpick into the center; it should come out clean.

Servings

Imagine enjoying these tea cakes on a sunny afternoon in your favorite garden spot 🌸. The aroma of freshly baked goods wafting through the air is enough to make anyone's mouth water. For a truly elegant experience, pair your tea cakes with a freshly brewed pot of Earl Grey or a light green tea. They also shine when served with a dollop of mascarpone and a sprinkle of powdered sugar – talk about fancy! 🍰

Hosting a brunch? These tea cakes make the perfect bite-sized dessert, leaving your guests craving more. Try stacking them on a tiered stand for a stunning visual display that’s sure to impress. And for an extra burst of flavor, offer a side of mixed berry compote for dipping. 🫐🫐🫐

Variations

Gluten-Free Variation: Swap the spelt flour with a gluten-free all-purpose flour blend to ensure everyone can enjoy these delightful cakes without any worries. Make sure to check that your baking powder is also gluten-free!

Vegan Variation: Replace the eggs with a flaxseed mixture (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) and use coconut oil instead of olive oil. Opt for a plant-based sugar like coconut sugar to keep it vegan-friendly all the way 🌾🌱.

Faq

How do I know when the tea cakes are done?
Insert a toothpick into the center of a cake. If it comes out clean or with just a few crumbs, they’re ready to come out of the oven.
Can I use fresh berries instead of frozen?
Yes, fresh berries work just as well. They might add a bit more moisture, so keep an eye on the baking time to ensure they don't get too soggy.
Why did my tea cakes come out dense?
Overmixing the batter can deflate the eggs, leading to dense cakes. Make sure to gently fold in the flour and berries to maintain the aerated structure.
What's the best way to store these tea cakes?
Store them in an airtight container at room temperature for up to 3 days. You can also freeze them for up to a month – just thaw at room temperature before serving.
How can I make my tea cakes more visually appealing?
Dust the tops with powdered sugar, drizzle with a light glaze, or add a small piece of mint leaf for a pop of color ✨.
Can I double the recipe?
Absolutely! Just make sure you have enough molds and oven space to accommodate the extra batter.