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Brown Butter Berry Tea Cakes Recipe

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These brown butter berry tea cakes are delicate miniature sponge cakes that combine the nutty richness of brown butter with fresh berries. Similar to madeleines but easier to prepare, they offer a moist and tender crumb with bursts of fruit, perfect for teatime or light dessert.

Ingredients

Brown Butter and Cake Base

  • 10 Tablespoons (142g) unsalted butter
  • 4 large egg whites (140g), at room temperature
  • 1 cup (105g) almond flour
  • 2/3 cup (85g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon lemon zest
  • 1 teaspoon pure vanilla extract

Berry Topping

  • 1 cup (130g) fresh blackberries, raspberries, or blueberries

Optional

  • 1/4 cup (30g) confectioners’ sugar for dusting

Instructions

  1. Brown the butter: In a light-colored skillet or saucepan, melt the butter over medium heat, stirring or whisking constantly. The butter will foam, then begin to brown, showing lightly browned specks and releasing a nutty aroma after 5–7 minutes. When the butter turns a light caramel-brown, remove from heat immediately. Pour into a medium heat-proof bowl, including the browned solids. Separate 2 tablespoons of brown butter to brush muffin pans and refrigerate or cool the remaining brown butter for 30 minutes until room temperature but not solidified.
  2. Prepare muffin pans: Preheat the oven to 350°F (177°C). Using a pastry brush, coat the cups of a 24-count mini muffin pan with the reserved 2 tablespoons of brown butter. Use a second pan or bake in batches to yield 30–36 tea cakes. If using liners, brush them with brown butter as well.
  3. Make the tea cake batter: Using a hand or stand mixer with a whisk attachment, whip the egg whites on high speed until soft peaks form (about 2–3 minutes). Add almond flour, all-purpose flour, granulated sugar, baking powder, salt, and lemon zest. Mix on low speed until combined; the mixture will be thick, sticky, and lumpy. Add vanilla extract and cooled brown butter, then mix on low speed until fully incorporated.
  4. Assemble and add berries: Spoon about 2 teaspoons of batter into each greased muffin cup. Lightly press one berry into the center of each portion, placing it on top without submerging.
  5. Bake: Bake for 14–16 minutes or until edges turn golden brown. Remove from oven and cool in the pan for 10 minutes. The tea cakes will slightly deflate upon cooling.
  6. Optional finishing touch: Dust with confectioners’ sugar while warm or once cooled, if desired.
  7. Storage: Enjoy the tea cakes the day they are made. Store leftovers covered at room temperature for up to 3 days or refrigerate for up to 1 week.

Notes

  • Use a light-colored pan for browning butter to better see color changes; if using a dark pan, watch closely to prevent burning.
  • Do not cool brown butter too long to avoid solidification; it should be room temperature for mixing.
  • Mini muffin liners should be brushed with brown butter to prevent sticking.
  • The egg whites will deflate slightly when combined but still provide fluffiness in the cake.
  • Tea cakes deflate slightly after baking, so expect a delicate texture.
  • Use fresh berries like blackberries, raspberries, or blueberries for best results.

Find it online: https://recipesbyliza.com/brown-butter-berry-tea-cakes-recipe/