There’s nothing quite like a little outdoor refreshment. We love to impress our guests with tea time on the patio, or wine on the porch with a freshly baked snack, as the days get warmer and afternoons stretch on.
Our Cardamom Raspberry and Rose Tea Cakes are perfect for spring and summer. They’re easy to make and boast flavors that complement the season. You’ll notice fresh berries, floral undertones and are a delightful addition to your morning coffee, at-home happy hour, or a small dessert after a light meal.
The soft texture pairs well with the fruit-forward notes of Stags’ Leap Winery’s 2024 Amparo Rosé. Perfect as part of an extravagant brunch, or as a casual snack on their own, you’ll understand why we can’t get enough!
What You’ll Need
Tea Cakes:
¾ cup butter + 1 Tbsp, melted for brushing muffin pan
½ cup all-purpose flour
1 ⅔ cup confectioners sugar
1 ¼ cup almond flour
2 tsp cardamom, ground
¼ tsp salt
4 large egg whites
1 tsp rose water
2 tsp lemon zest
8 oz raspberries
Icing:
2 oz raspberries
1 Tbsp water
1 tsp lemon juice
1 to 1 ⅓ cups confectioners sugar
How to Make It:
Tea Cakes:
Preheat the oven to 425°F.
Brush the muffin tin with 1 Tbsp of melted butter and dust with flour, then tap out the excess. Place in the refrigerator to chill while making batter.
Brown 3/4 cup of butter in a small saucepan on medium heat until golden. Let cool for 5 minutes.
Combine dry ingredients in a large bowl.
In a separate bowl, whisk together egg whites to froth.
Whisk rose water to egg whites, then combine with dry ingredients. Stir until incorporated. Add lemon zest and browned butter. Mix until batter is smooth.
Remove muffin pan from fridge and fill molds about ⅔ full. Bake for 10 minutes. Lower oven temp to 400°F. Rotate pan and bake for an additional 8 to 10 minutes or until the edges are golden brown.
Remove from the oven and set on a rack to cool before removing from the pan.
Icing:
Place the berries in a bowl with water and lemon juice. Mash together, then pass through a fine mesh strainer to remove seeds.
Sift in the confectioners sugar and mix until smooth with a thin consistency. Strain through a fine mesh strainer to remove any lumps.
Spoon the icing over the cakes until it runs over the edges.
Garnish with fresh raspberries and rose petals.
Let it sit for 15 to 20 minutes.
A Pairing We Love
Bring out the sweet, fresh flavors of tea cakes’ raspberry and rose by enjoying them with Stags’ Leap Winery 2024 Amparo Rosé. This full bodied wine stands up to the buttery, biscuit-like consistency of the tea cake, while the Rosé’s notes of strawberry coulis and pineapple perfectly complement the rose water, cardamom, and lemon juice in the cakes. Make this unusual pairing an exciting addition to your next brunch!
