Recipe Background
Mmmm, teatime has never felt so elegant, nor as welcoming, as when Brown Butter Berry Tea Cakes are served up! These tender little cakes are baked with the rich, nutty flavor of brown butter alongside floral vanilla and bright lemon. Sweet and filled with fresh berries, a cup of tea feels incomplete without Brown Butter Berry Tea Cakes! You've never been more excited to host teatime with friends!
Mmmm, teatime has never felt so elegant, nor as welcoming, as when Brown Butter Berry Tea Cakes are served up! These tender little cakes are baked with the rich, nutty flavor of brown butter alongside floral vanilla and bright lemon. Sweet and filled with fresh berries, a cup of tea feels incomplete without Brown Butter Berry Tea Cakes! You've never been more excited to host teatime with friends!
Ingredients
- 10 tablespoons unsalted butter sliced into tablespoon-sized pieces
- 4 large egg whites room temperature
- 1 cup almond flour
- 2/3 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon lemon zest
- 1 teaspoon pure vanilla extract
- 1 cup fresh blackberries raspberries, and/or blueberries, washed and dried
- 1/4 cup confectioners’ sugar optional, for topping
Directions
- In a light-colored skillet or saucepan over medium heat, add the butter pieces and cook, while swirling constantly, until it begins to brown, about 5-7 minutes. Look for lightly browned specks and an overall light caramel color.
- Transfer the brown butter, including the browned solids, into a bowl.
- Reserve 2 tablespoons of the brown butter at room temperature.
- Cool the remaining brown butter in the refrigerator until it is no longer warm, about 20-30 minutes. Be careful not to overcool the butter, as it will solidify.
- Preheat the oven to 350 degrees F.
- Using a pastry brush, brush the cups of a 24-count mini muffin pan with the reserved 2 tablespoons of the brown butter. If using mini muffin liners, brush the liners with the brown butter.
- In a large bowl, add the egg whites and using an electric hand mixer or a stand mixer fitted with a whisk attachment on high speed, beat until soft peaks form, about 2-3 minutes.
- Add the almond flour, the all-purpose flour, the granulated sugar, the baking powder, the salt, and the lemon zest to the beaten egg whites and beat on low speed until combined. The mixture should be sticky, lumpy, and thick.
- Add the vanilla extract and the remaining cooled brown butter to the egg white mixture and beat on low speed until combined.
- Spoon 2 teaspoons of the batter into each of the greased muffin cups.
- Lightly submerge 1 of the berries into the center of each of the batters.
- Bake until the edges of the tea cakes are golden-brown, about 14-16 minutes.
- Transfer the muffin tins from the oven and allow the tea cakes to cool for 10 minutes in the muffin tin.
- Serve lightly dusted with the confectioners' sugar.
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