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Dan Goldberg Photo by: Dan Goldberg

Blackberry-Almond Tea Cakes

Serve these buttery little cakes for breakfast or as a midday snack with a cup of hot tea. Prep and Cook Time: 45 minutes. Notes: You can substitute about 1 1/2 cups raspberries for the blackberries if you like.

Sunset JUNE 2006

  • Yield: Makes 12 cakes


  • 1/2 cup (1/4 lb.) butter, at room temperature
  • 1/4 cup granulated sugar
  • 1 package (7 oz.) almond paste
  • 2 teaspoons freshly grated orange zest
  • 2 large eggs
  • 1 cup all-purpose flour
  • 2 cups fresh blackberries (see notes)
  • Powdered sugar


1. Preheat oven to 350°. In a bowl, combine butter, granulated sugar, almond paste, and orange zest. With a mixer on high speed, beat until mixture is blended, about 2 minutes. Add eggs and beat until fluffy, 1 or 2 minutes. Add flour, stir to mix, then increase speed and beat until well blended. Batter will be thick.

2. Fill a pan of 12 buttered or paper-lined muffin cups (1/2-cup capacity) about 2/3 full with batter. With a small flexible spatula, spread batter smooth. Arrange a few blackberries on top of batter in each cup; lightly press berries into batter.

3. Bake until cakes are golden brown, 25 to 30 minutes. Cool in pan about 5 minutes. Serve dusted with powdered sugar.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 234
  • Calories from fat: 54%
  • Protein: 4.4g
  • Fat: 14g
  • Saturated fat: 5.8g
  • Carbohydrate: 24g
  • Fiber: 1.4g
  • Sodium: 98mg
  • Cholesterol: 58mg

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Blackberry-Almond Tea Cakes Recipe