Aromatic with floral sweetness, white peaches are delicate and soft... truly perfect for tea time.
These tea cakes are topped with almond streusel, adding a crunchy buttery texture.
Yield 9
Mis en Place
Tea Cake
135 g Unsalted Butter
175 g Granulated Sugar
1 pinch of Salt
5 g Ground Cinnamon
5 g Vanilla Extract
2 g Almond Extract
3 Whole Eggs
150 g Flour
5 g Baking Powder
15 g Grapeseed Oil
1 White Peach, peeled and diced,
combined with 15 g of Brown Sugar and 5 g of Cinnamon
Almond Streusel
60 g Unsalted Butter, Cold & Cubed
90 g Brown Sugar
70 g Flour
70 g Almond Flour
1 g Ground Cinnamon
12 g Amaretto or Rum
100 g Slivered Almonds
Method
Make Almond Streusel
Step 1
Combine flour and almond flour in a mixing bowl with brown sugar and cinnamon.
Step 2
Add cubed.
Using a pastry blender or a fork to create pea size crumble.
Add liquor of your choice.
Step 3
Add almonds.
Crumble the streusel onto a lined sheet pan. Keep cold.
Prepare Tea Cake
Step 1
Pre heat oven to 350 degrees.
Combine
In a mixing bowl, whip butter with sugar, salt, cinnamon and extracts until light and fluffy.
Step 2
Add eggs one at a time, scraping bowl in between until well incorporated.
Step 3
Fold in sifted flour and baking powder.
Add oil.
Step 4
Scoop batter into muffin style cup and layer with diced peach mixture.
Top with more batter and sprinkle streusel evenly over top.
Step 5
Bake until done, 18-20 minutes.
