Almond and Raisin Tea Cakes
These delicious tea cakes fit perfectly into just about any kind of shower or holiday party you're planning. They're elegant enough for a bridal shower, traditional style baby shower or chic Bachelorette tea. This recipe makes 48 tea cakes, so halve the ingredients if you don't want that many on hand!
INGREDIENTS
6 large egg whites, at room temperature
2-1/4 cups (8 oz) ground almonds
3/4 cup granulated sugar
3 cups all-purpose flour
1/4 tsp salt
Pinch of powdered of freshly ground nutmeg (optional)
1-1/2 tbsp light corn syrup
1 stick plus 7 tbsp unsalted butter
1 cup plump, moist raisins
1-1/2 tbsp dark rum OR 1 tsp vanilla extract plus 1/4 tsp pure almond extract
DIRECTIONS
Preheat oven to 350 degrees. Arrange oven racks to accommodate as many mini muffin tins as possible if you're going for 48 tea cakes. Butter the muffin tins or place muffin paper cups in tins ahead of time.
Whisk egg whites enough to break them up. Add crushed almonds, sugar, flour, salt, nutmeg and corn syrup. Stir batter until smooth.
Cook the butter in a small saucepan over low heat. It's okay to microwave it too. Add hot butter to batter and whisk it gently.
Use rubber spatula and stir in raisins and rum extract or (if preferred) vanilla extract and almond extract.
Spoon about 1 TBSP of batter into each mini-muffin cup.
Bake 18 to 20 minutes. Rotate pans at about 9-10 minutes. Cakes will bake to a puffy golden brown. Knife should come out clean if muffins are done.
Let cakes stay in tins for about 2 minutes, then turn out onto racks to cool to room temperature.
Tea cakes will stay fresh for 4-5 days in covered containers if wrapped airtight. They can be frozen for up to 2 months.
