Sometimes all I crave is a little simple cake to have alongside a freshly brewed cup of tea. Nothing too fancy, no piles of buttercream, just moist delicious cake. These coffee cardamom teacakes are the perrrfect choice. Though I know cardamom isn’t everyones cup of tea, the pairing with coffee is so delicious – fragrant but with a real depth of flavour.
These teacakes are made using mainly ground almonds instead of flour, which makes them deliciously moist. They also keep really well, which is vital to me in small cakes that need to last for many a tea break!
So what goes into these teacakes?
The batter for these teacakes is really quick to whip up, but as always I have a few tips:
- When adding the eggs and ground almonds, do this in two increments. This is to make sure the batter doesn’t curdle due to the high proportion of eggs.
- To create the marbled effect, you’ll need to separate the batters and then flavour them. For the coffee mix – the milk, coffee and cocoa powder will need to be combined into a paste before adding to the batter. Again to help stop the batter from curdling.
- Finally, once the batter has been added into the muffin tins do not overmix. To create the marbled effect, you want to lightly swirl the batters together. If you overmix it, you won’t see the defined separation of batters.
The teacakes are light, moist, fragrant and extremely moreish! A quick bake that goes perfectly with an afternoon tea, I really hope you like them!
On with the recipe:
Coffee Cardamom Teacakes
Ingredients
- 190 g unsalted butter room temperature
- 190 g caster sugar
- 4 large eggs
- 190 g ground almonds
- 45 g plain flour
- 1/2 tsp baking powder
- 1 pinch of salt
- 60 ml whole milk
- 1 1/2 tsp ground coffee
- 1 tbsp cocoa powder
- 1 1/2 tsp cardamom
Instructions
- Preheat oven to 180C/160C Fan. Then grease muffin tins with 12 holes, and line with a thin strip of baking paper in each.
- Using an electric hand-whisk, whip the butter and sugar together until pale and fluffy. Add two eggs and half the ground almonds, mixing until fully combined. Then add the remaining two eggs and ground almonds, mixing again until combined. Fold in the flour, baking powder and salt by hand until just combined. Then pour half the batter into a separate bowl.
- Place 30ml of the milk into a small bowl, and heat in the microwave for 10 seconds until lukewarm. Mix in the ground coffee and cocoa powder, then pour this into one half of the batter. Mix thoroughly, then set aside. Pour the remaining milk and cardamom into the other batter.
- Spoon approx. 1tbsp of the cardamom batter into each muffin tin hole, then spoon approx. 1tbsp of the coffee batter into each hole. Slightly swirl with a knife, and then bake for 30 minutes or until a skewer comes out clean. Leave to cool in the tins for a few minutes, before removing and leaving to cool completely.
