Blackberry-Almond Tea Cakes – a delicious recipe with butter, granulated sugar, almond paste, orange zest, eggs, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0. In a bowl, combine butter, granulated sugar, almond paste, and orange zest. With a mixer on high speed, beat until mixture is blended, about 2 minutes. Add eggs and beat until fluffy, 1 or 2 minutes. Add flour, stir to mix, then increase speed and beat until well blended. Batter will be thick.
2
Fill a pan of 12 buttered or paper-lined muffin cups (1/2-cup capacity) about 2/3 full with batter. With a small flexible spatula, spread batter smooth. Arrange a few blackberries on top of batter in each cup; lightly press berries into batter.
3
Bake until cakes are golden brown, 25 to 30 minutes. Cool in pan about 5 minutes. Serve dusted with powdered sugar.
4
Note: Nutritional analysis is per serving.
723
kcal
Calories
53
g
Fat
47
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup (1/4 lb.) butter, at room temperature, 1/4 cup granulated sugar, 1 package (7 oz.) almond paste, 2 teaspoons freshly grated orange zest, and more.
Yes, Blackberry-Almond Tea Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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