1 week Ago By Pamela Anderson
Add these almond tea cakes to your very own Mad Hatter’s tea party — they’re beautiful, tasty, and vegan . This recipe from Pamela Anderson’s new plant-based cookbook, I LOVE YOU: Recipes from the Heart , shows just how easy it is to create your own afternoon tea experience at home. These almond tea cakes make a whimsical addition, with their light, tender crumb and delicate almond and vanilla flavors.
They’re layered with apricot syrup, topped with marzipan, and coated in a sweet, dairy-free white chocolate glaze, making each bite feel like a treat from a classic tea party. Read more: 15 Vegan Dessert Ideas: From Pancake ‘Cereal’ To A Chocolate Croissant Tearer The process is simple, starting with a soft, fluffy cake base. After baking, you’ll brush on a layer of apricot syrup, adding a hint of fruitiness that pairs beautifully with the almond flavor.
Next comes the marzipan layer , adding a smooth, subtly sweet texture that elevates these treats. Finally, you dip each cake in a silky white chocolate icing, making them as gorgeous as they are delicious. These tea cakes are perfect for any gathering or even just a special afternoon snack.
Garnish them with borage flowers or sliced almonds to create a delicate presentation that fits right into a whimsical, garden-inspired tea setup. Easy to make and even easier to enjoy, these almond tea cakes are sure to be a memorable addition to your next tea party. Read more: 11 Vegan Apple Dessert Recipes Almond tea cakes Ingredients 21⁄2 cups (315 g) unbleached organic all-purpose flour 11⁄2 cups (300 g) granulated sugar 2 teaspoons baking powder 1 teaspoon baking soda 1⁄4 teaspoon fine sea salt 1 cup (240 ml) water 3⁄4 cup (180 ml) unsweetened plant milk 1⁄4 cup (60 ml) refined coconut oil or plant butter, melted 2 tablespoons fresh lemon juice 1 teaspoon pure almond extract 1 teaspoon pure vanilla extract 1⁄2 cup (150 g) apricot jam 1 tablespoon water Powdered sugar for rolling 12 ounces (340 g) marzipan 9 ounces (250 g) dairy-free white chocolate chips 1⁄2 cup (120 ml) hot water 1⁄3 cup (80 ml) agave syrup 11⁄2 teaspoons pure vanilla extract 21⁄4 cups (280 g) powdered sugar Borage flowers for garnishing Toasted sliced almonds for garnishing Instructions Preheat the oven to 350°F (180°C).
Line the bottom of a 9 by 13-inch (23 by 33 cm) baking pan with parchment paper and grease the sides of the pan with vegetable oil or baking spray. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Add the water, plant milk, coconut oil or plant butter, lemon juice, and both extracts.
Whisk just until incorporated. Transfer to the prepared pan and smooth the top. Bake until golden and springy when pressed lightly with a fingertip, 25 to 30 minutes.
Let cool in the pan. Use a long serrated knife to trim the sides of the cake so that they are even. In a small saucepan, warm the apricot jam and water over medium-low heat until syrupy, about 2 minutes.
Brush over the top of the cake. Prepare the marzipan layer Dust a clean work surface with powdered sugar and roll out the marzipan to an 8 by 12-inch (20 by 30 cm) rectangle. Lay the marzipan over the top of the cake.
Use a rolling pin or your palms press down very gently, just enough to adhere the marzipan to the cake. Chill in the freezer for 10 minutes. Gently melt the white chocolate in a double boiler.
In a liquid measuring cup, stir together the hot water, agave syrup, and vanilla. When the chocolate has melted completely, alternate adding about one-quarter of the water mixture and one-quarter of the powdered sugar. Whisk continuously to incorporate.
Remove from the heat. Place a wire rack over a piece of parchment paper. Cut the chilled cake into 18 (2 by 11⁄2-inch / 5 by 4 cm) rectangles.
Stick a fork in the bottom of one rectangle and then dip it into the icing. Turn it right-side up and place on the wire rack. Repeat.
Chill for a few minutes in the freezer to allow the icing to set, then garnish with flowers or a few sliced almonds in the shape of a flower. Excerpted from I LOVE YOU by Pamela Anderson with Maria Zizka. Copyright © 2024 by Anderson Media Company, LLC.
Photographs by Ditte Isager. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY.
All rights reserved. Read more: 20 Vegan Chocolate Dessert Ideas.
