Almond Tea Cake
Prep time
Cook time
Total time
Recipe type: Cakes
Cuisine: Scandinavian
Yield: 8 servings
Tea Cake
  • cold butter and granulated sugar for prepping the pie plate/tin
  • 3/4 cup (5-1/4 oz, 150 grams) granulated sugar
  • 2/3 cup (2-3/7 oz, 80 grams) all purpose flour
  • 1/4 cup (2 oz, 56 grams) butter, melted
  • 2 large eggs
  • 1 teaspoon almond extract
  • 1 cup (4 oz, 113 grams) confectioners sugar, sifted
  • 2 tablespoons (1 fluid oz) heavy cream or whipping cream
  • 2 tablespoons (1 oz, 28 grams) salted butter, softened
  • 1/4 cup (1 oz, 28 grams) sliced almonds
Tea Cake
  1. Preheat the oven to 325°F for a glass pie plate or 350°F for a metal pie tin.
  2. Melt the butter in the microwave and set aside to cool a bit.
  3. Butter and sugar a metal pie tin or glass pie plate.
  4. Add sugar and flour to a medium bowl and whisk together, then add the remaining tea cake ingredients and whisk just until batter is smooth.
  5. Pour batter into the prepared pie plate.
  6. Bake for 20 to 30 minutes, until golden brown.
  7. Cool on a rack for 5 minutes.
  1. Combine the powdered sugar and cream in a medium bowl, then add the softened butter and beat till smooth.
  2. Spread frosting on the warm cake and sprinkle with sliced almonds.
  3. Serve tea cake warm or at room temperature.
  4. Cover and refrigerate leftovers.
Use a regular pie plate or pie tin for this recipe, not a deep dish one.
The sliced almonds can be toasted, if you wish. Distribute them evenly on a sheet pan and put them into the turned off oven right after the tea cake is done and leave them for a few minutes until they're light golden brown.
Recipe by MJ Bakes A Lot at