My mom used to make these mini cakes. Grandma taught her a lot of recipes that she passes on to me. These cakes are perfect for a little tea party with your friends. They will definitely fall in love with its mild yet rich taste. Anyone won’t be satisfied with just a piece so make sure you have a lot!
Our friend over at Food For My Family has this to say about this recipe:
“A recipe for rich mini tea cakes spiced with cinnamon, cardamom, and chocolate tea leaves. These are begging to be made for tea time or a breakfast brunch.”
I love eating them during tea time. I want my breakfast ultra heavy and despite the richness of this cake, it’s quite light in the stomach. This is perfect for a quiet afternoon when you’re just reading a book and relaxing. Prepare yourself a cup of your favorite tea and you’re all set!
Ingredients
½ cup plus 2 tablespoons LouAna coconut oil
3 large Eggland’s eggs
½ cup Domino sugar
1 teaspoon McCormick vanilla extract
¼ teaspoon McCormick cinnamon
¼ teaspoon McCormick ground cardamom
1 teaspoon chocolate spice tea or other spiced tea, finely ground
⅛ teaspoon kosher salt
1 cup Gold Medal all-purpose flour
½ cup finely ground Hodgson Mill almond flour
For the ganache:
4 ounces Borden heavy cream or coconut cream
4 ounces Trader Joe’s dark chocolate
Instructions:
Using 2 tablespoons of coconut oil, liberally grease 36 mini muffin tins. Apply a light coating of flour, and then set them aside. If your coconut oil is a solid, melt it slightly until liquid and then set aside.
In a medium bowl beat the eggs until frothy, then add the sugar while mixing. Continue to beat on medium-high speed for about 5 minutes, until the eggs are thick and ribbons form when the beaters are turned off and lifted from the bowl.
Stir in the vanilla, cinnamon, cardamom, tea, and the salt. Sift the flours into the bowl, ⅓ cup at a time, folding after each addition. Fold in the remaining ½ cup coconut oil.
Fill the mini muffin or tart tins ⅔ full, about 1 tablespoon per mold. Preheat the oven to 375ºF. While the oven is preheating, place the tins in the freezer to chill slightly.
Bake for 14 minutes or until golden brown around the edges. Remove from the oven, run a knife gently around the tins to release the cakes, and allow to cool completely.
To make the ganache, place the cream into a small saucepan and heat over medium heat just until it simmers. Remove from the heat and pour over the chocolate. Whisk until thick and smooth.
Allow the ganache to cool slightly so that it stiffens just a bit, and then dip the cakes into them. Place on a wire rack to allow them to set. Alternatively, you can simply dust the cakes with powdered sugar to finish them.
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Quick Tip: These cakes can be made in a madeleine pan. Simply follow the instructions as written, adding a generous tablespoon to each madeleine mold. The cooking time remains the same.
Thanks again to Food For My Family for this amazing recipe.
