Try these beautiful Raspberry-Almond Tea Cakes on a sweet occasion!
Raspberry-Almond Tea Cakes
2015-01-14 03:30:45
Yield: approximately 2 dozen tea cakes • Preparation: 20 minutes • Bake: 9 to 10 minutes • Cool: 10 minutes
Ingredients
- ½ cup plus 2 tablespoons
- sifted cake flour
- 1 cup finely ground toasted almonds
- 1½ cups superfine sugar
- ½ teaspoon salt
- 6 large egg whites, lightly beaten
- 1 teaspoon vanilla extract
- ⅔ cup brown butter*, melted
- 1 recipe Raspberry Puree (recipe follows)
- Garnish: confectioners’ sugar
Instructions
- Preheat oven to 400°.
- Spray 24 assorted (2- or 3-inch) tartlet pans with baking spray. Place on a rimmed baking sheet. Set aside.
- In a large bowl, combine flour, almonds, sugar, and salt, whisking well. Add egg whites, vanilla, and butter, whisking well.
- Divide mixture among prepared pans. Bake for 6 minutes. Remove from oven. Drop approximately ½ teaspoon puree into center of each tartlet. Pull a toothpick through the center of each drop to create a heart.
- Bake until golden brown, 3 to 4 minutes. Remove from oven. Cool for 10 minutes. Remove to wire racks to cool completely.
- Carefully remove cakes from pans. Sift confectioners’ sugar over cakes. Use a slightly moistened finger to dissolve sugar over raspberry hearts.
Notes
- *To make brown butter, in a small saucepan, melt ⅔ cup butter over medium heat. Continue to cook until butter begins to brown and has a nutty aroma, 6 to 8 minutes. Remove from heat, and strain, discarding solids. Let sit at room temperature until set, approximately 1 hour.
TeaTime Magazine https://teatimemagazine.com/
Raspberry Puree
2015-01-14 03:31:51
Yield: approximately ½ cup • Preparation: 5 minutes
Ingredients
- ⅓ cup fresh raspberries
- 2 teaspoons sugar
- 2 teaspoons light corn syrup
Instructions
- In a blender, puree raspberries, sugar, and corn syrup. Strain, and use immediately.
TeaTime Magazine https://teatimemagazine.com/
