Delicate, tender, and full of nutty richness, these almond tea cakes with raspberry jammy bits are fun and easy to bake. Made with almond flour for a naturally moist and melt-in-your-mouth texture, each petite cake is speckled with raspberry jammy bits, creating gooey, jammy bursts of tart-sweet flavor.
Lightly crisp on the outside and soft within, these tea cakes strike a perfect balance—subtly sweet, richly aromatic, and beautifully rustic. Whether served with a cup of tea or savored on their own, they’re a delightful treat for slow mornings or afternoon coffee breaks.
To make these, I used these raspberry jammy bits from King Arthur Flour. The best way to describe these is that they have a similar texture to the jam center in a thumbprint cookie. Just the right amount of chewiness, and a bright pop of flavor that perfectly compliments the almond cake. If you don’t want to get these, you can swirl in some raspberry jam instead. I can’t wait to try using these in muffins and scones too and they are fun product to bake with, so if you are inclined, check them out. King Arthur did not pay me to say this (unfortunately). King Arthur if you are listening would love to try out some more of your products 🙂
My family loved these and the recipe made a lot but we finished them off quickly. I also have a ton of other great snack recipes you can check out here.
Almond Tea Cakes with Raspberry Jammy Bits
Ingredients
- 12 tbsp unsalted butter
- 1 1/3 cup almond flour
- 1/2 cup AP flour
- 1 3/4 cup powdered sugar
- 1/2 tsp salt
- 5 large egg whites at room temp
- 2 tbsp honey
- 1 tsp almond extract
- 1/2 cup raspberry jammy bits
Instructions
- Heat oven to 350. Spray a mini muffin pan with oil spray or bakers joy.
- In a small sauce pan, heat the butter over medium heat. Swirling occasionally until it foams and settles down and starts to brown. Brown until you have golden bits in the bottom, then scrape into a bowl. Don't let the butter burn.
- Cool the butter to close to room temp. In another bowl, whisk together the almond flour, flour, salt and sugar. Whisk in the egg whites, honey, almond extract and browned butter. Using a cookie scoop, scoop tablespoons of batter into the wells of the pan. Top with some of the jammy bits and swirl them in a little (or jam if using). Bake for 12-18 minutes, until golden brown and firm in the middle. Run a knife around the cakes after 10 minutes of cooling and move to a rack to fully cool.