Gluten Free Mini Maple Almond Tea Cakes

#GlutenFree Mini Maple Tea Cakes | @Susan Salzman | The Urban BakerI think you all know by now that I like mini desserts. Mini cheesecakes, mini doughnuts, mini potato kugelettes, mini cupcakes, and so much more.

One of my favorite desserts growing up were these little square tea cakes from Martino’s Bakery in Burbank. My dad would pick them up from time to time and surprise me with a little after dinner treat. Their flavor and their shape were distinct. They were moist, not too sweet, and oh so addicting. When I was pregnant with my first, I craved them; couldn’t get enough. Weekly my dad would bring me a few and I would covet them and eat them all by myself, one by one.

Gluten Free Mini Maple Tea Cakes are hard to resist | @Susan Salzman | The Urban BakerFor years I have been making this Caramel Cake. The first time I bit into it, it brought back so many childhood memories. It felt like I had come home. And it reminded me of my dad. Recreating many of our favorite family recipes and converting them into gluten free versions has become a weekend hobby.

Maple almond tea cakes are every bit as good, if not better, than the originals from my childhood. I made the first batch last week. Eli ate 90{27efe1ccc16afc6105236eb327c94109df2303d90755d07506af9f0011bd0280} of them. Today, he saw the photos on my computer and begged for more. I made him a deal;  if he gathered all the ingredients I would make more. Never saw him move so fast!

 

Gluten Free Maple Almond Tea Cakes


Ingredients

for the tea cakes:
4 ounces | 114 grams | 1/2 cup (one stick) unsalted, organic butter
6 1/2 ounces | 180 grams | 1 cup minus 2 tablespoons maple sugar
2 large, organic eggs
3 ounces | 80 grams | 1 1/4 + 1 tablespoon greek yogurt
3 ounces | 80 grams | 1/2 cup millet flour
2 1/2 ounces | 70 grams | 1/2 cup + 2 tablespoon almond meal
1 ounce | 30 grams | 3 tablespoons sweet rice flour
3/4 teaspoons baking powder
1/2 teaspoons salt
1/2 teaspoon pure vanilla extract
2 teaspoons pure maple syrup
for the glaze:
6 3/4  ounces | 189 grams | 1 1/2  cups powdered sugar
1 tablespoon whole milk
1 tablespoon pure maple syrup

Instructions

for the cake:
• preheat oven to 350*. spray 2 mini bundt pans and place on two parchment lined jelly roll pans. set aside.
• in a medium bowl, whisk all the dry ingredients. set aside.
• in the work bowl of an electric mixer, cream the butter, sugar until combined.
• add the eggs, one at a time, scraping the sides of the bowl after each egg.
• add the yogurt and mix until all ingredients are incorporated and you no longer see any white streaks in the batter.
• with the mixer on medium speed, slowly add the dry ingredients and mix well.
• using a 2 tablespoon ice cream scooper, place batter into prepared pan.
• bake 24 – 28 minutes or until the tops are a golden brown and a toothpick inserted in the center of the cakes come clean.
• let cool completely on wire racks before glazing.
for the glaze:
• sift confectioners’ sugar into a medium sized bowl. add milk and maple syrup and whisk to combine (eliminating bumps).
• spoon glaze over cooled tea cakes set over a wire rack.
• let set completely before eating.
• store in fridge for up to 3 days.

The Urban Baker / SusanSalzman.com

More Tea Cakes around the Web:
Pineapple Tea Cakes – Lemons and Anchovies
Marmalade Almond Tea Cakes – The Little Teochew
Blueberry Tea Cake – Technicolor Kitchen

Showing 22 comments
  • Kim
    Reply

    These little cakes looks sooooo great!!!

  • marla
    Reply

    These are so pretty and I love the little drizzle of glaze ~ makes ’em extra special 🙂

  • Deliciously Organic
    Reply

    What beautiful little cakes!

  • Jean (Lemons and Anchovies)
    Reply

    These tea cakes are so pretty and I love the flavors you’ve put together.

    Thanks so much for adding the link to my Pineapple Tea Cakes. 🙂

  • Reply

    You had me at “maple” and “cake.” I am a big fan of mini desserts as well. These look so so tasty!!

  • aida mollenkamp
    Reply

    I too love mini desserts, Susan!

  • Megan
    Reply

    I can’t tell you how much I love when people use metric in their recipes! Thank you!!! And I’ve been noticing that I really like maple things. Just had some maple salted caramel gelato in Laguna Beach yesterday. These little cakes are in my “must make” list. Thanks again!

    • Susan
      Reply

      Maple Salted Caramel Gelato has sounds heavenly! I may just have to take a trip to Laguna just to get a taste of that sweet treat!

  • Bill Peeler
    Reply

    So pretty – and I’m sure they’re bursting with flavor. Yum!

  • Brooke @ Food Woolf
    Reply

    Looks so good!

  • Reply

    Mmm, maple and almond sounds great together, I can see why he would be begging for more!

  • najwa kronfel
    Reply

    Perfect for tea time indeed!

  • Nicole @ the Dirty Oven
    Reply

    So adorable, little and yummy. Gotta try these out!

    • Susan
      Reply

      Thanks, Nicole. They have become a household staple!

  • Averie @ Averie Cooks
    Reply

    Your photography is just gorgeous! wow!

    And the recipes – and making this GF and the maple + almond….mmmm good!

    • Susan
      Reply

      Hi Averie – thanks so much. These truly were the easiest thing I have made in months. And with it being so darn hot here in L.A., not turning on my oven was a bonus!!!

    • Susan
      Reply

      Avery – ooops a faux pas on my part. Yes, I had to turn the oven on for these! And yes, they are a yummy combo. Thanks so much for the visit and I look forward to getting to know you via your blog!

  • HeatherChristo
    Reply

    what a wonderful combination! Maple and almond? my favorite 🙂 These are so pretty- they remind me of a tea party!

  • marla
    Reply

    Love this recipe! Will be linking back to this in my upcoming post 🙂

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Gluten Free Gooey Brownies - Baked in Individual Cast Iron Pans | @Susan Salzman | www.theurbanbaker.com