Looking for a bite-sized holiday dessert? Cardamom Tea Cakes are infused with warm, aromatic spices and a hint of citrus, essentially making these little cakes into bite-sized flavor bombs! Serve with post-dinner coffee, add them to your dessert table, or give as gifts.
Here are some other amazing desserts, apps, and snacks you'll want to whip up for the season!
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Why You’ll Love These Cardamom Spiced Tea Cakes
Festive and Flavorful: The combination of cardamom, allspice, and cinnamon creates a holiday-worthy spice blend that feels super nostalgic.
Easy to Make: These tea cakes come together with simple pantry ingredients and minimal effort.
Perfect for Gifting: Wrap these dainty cakes in festive packaging for a homemade gift that will make your neighbors and friends rave!
Versatile: Serve them as a sweet snack with coffee, a dessert at holiday dinners, or as an addition to your Christmas brunch table.
Ingredient Notes
These Cardamom Spiced Tea Cakes require a few simple ingredients:
All-purpose flour: The base of the cakes, providing structure.
Baking powder: Ensures a light and fluffy texture.
Salt: Balances the sweetness and enhances the spice flavors.
Ground cardamom: The star spice of the recipe, offering a fragrant, citrusy warmth.
Allspice: Adds complexity with its blend of cinnamon, cloves, and nutmeg.
Ground cinnamon: A classic holiday spice that complements the other flavors beautifully.
Eggs: Contributes to the cakes' structure and richness.
Light brown sugar: Adds a soft sweetness and a hint of molasses.
Butter (melted and slightly cooled): Gives the cakes a tender crumb.
Milk: Keeps the batter moist and smooth.
Vanilla extract: Enhances the flavor profile with a sweet aroma.
Zest of half an orange: Adds a fresh, citrusy brightness to the cakes.
Powdered sugar (optional): A light dusting of powdered sugar is almost reminiscent of snow, and adds a subtle sweetness.
Step-by-Step Guide to Make Cardamom Spiced Tea Cakes
Prepare Your Pan and Oven: Preheat your oven to 350°F (175°C). Spray a mini muffin or tea cake pan with nonstick cooking spray to ensure easy release later.
Combine the Dry Ingredients: In a medium-sized mixing bowl, whisk together the flour, baking powder, salt, cardamom, allspice, and cinnamon. Set aside.
Mix the Wet Ingredients: In a separate large bowl, whisk the melted butter with the light brown sugar, vanilla extract, and orange zest. Add the milk and whisk until smooth. Then, whisk in the eggs one at a time until the mixture is well combined and slightly frothy.
Incorporate the Dry Ingredients: Gradually add the dry ingredients to the wet ingredients in two parts. Use a rubber spatula to fold the mixture gently, being careful not to overmix. The batter should be smooth but not overworked to keep the cakes tender.
Fill the Pan: Using a cookie scoop or tablespoon, fill each cavity of the prepared pan about three-quarters full. This ensures even baking and prevents the cakes from developing uneven bottoms.
Bake: Place the pan in the preheated oven and bake for 12-15 minutes. Check for doneness by inserting a toothpick into the center of a cake; it should come out clean or with a few crumbs. The cakes should be lightly golden on top.
Cool and Dust: Allow the cakes to cool in the pan for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely. If desired, lightly dust the cakes with powdered sugar for a snowy, festive finish.
Serving Suggestions
These Cardamom Spiced Tea Cakes are versatile and pair beautifully with a variety of beverages:
- Serve with a cup of traditional masala chai or black tea for a cozy afternoon treat.
- Pair with coffee or espresso for a sophisticated dessert course.
- Add them to a holiday dessert platter alongside cookies and truffles.
Customization Ideas
- Add Nuts: Fold in chopped pistachios or walnuts for a bit of crunch.
- Glaze Them: Drizzle with an orange or vanilla glaze for added sweetness and shine.
- Elevate the Spice: For an extra kick, increase the cardamom to ¾ teaspoon or add a pinch of ground cloves.
Tips for Storing and Freezing Cardamom Tea Cakes
Freezing: Place the completely cooled cakes in a freezer-safe bag or container and freeze for up to 2 months. Thaw at room temperature before serving. Here's a great guide about freezing all kinds of food, and how to prevent freezer burn.
Storing: Keep the tea cakes in an airtight container at room temperature for up to 3 days. To extend freshness, refrigerate for up to a week.
Pro Tips for Perfect Cardamom Tea Cakes
- Room Temperature Ingredients: Ensure your eggs and milk are at room temperature for smoother mixing and a better rise.
- Don’t Overmix: Overworking the batter can make the cakes dense. Fold just until the ingredients are combined.
- Uniform Size: Use a cookie scoop to measure the batter for evenly sized cakes that bake at the same rate.
- Make Ahead: These cardamom tea cakes can be baked a day in advance. Store them in an airtight container at room temperature.
More "Bites" To Make...
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Printable Recipe
Cardamom Spiced Tea Cakes
Equipment
- tea cake pan or mini muffin pan You can use a regular mini muffin pan, too!
- mixing bowl
- Mixing spoon or spatula
Ingredients
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 eggs (room temperature)
- 1 cup light brown sugar
- 5 tablespoon butter (melted and cooled slightly)
- ½ cup milk
- 1 teaspoon vanilla extract
- ½ teaspoon ground cardamom
- ½ teaspoon allspice
- ¼ teaspoon ground cinnamon
- Zest of half an orange
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Spray a mini muffin or tea cake pan with nonstick cooking spray to ensure easy release later.
- In a medium-sized mixing bowl, whisk together the flour, baking powder, salt, cardamom, allspice, and cinnamon. Set aside.
- In a separate large bowl, whisk the melted butter with the light brown sugar, vanilla extract, and orange zest. Add the milk and whisk until smooth. Then, whisk in the eggs one at a time until the mixture is well combined and slightly frothy.
- Gradually add the dry ingredients to the wet ingredients in two parts. Use a rubber spatula to fold the mixture gently, being careful not to overmix. The batter should be smooth but not overworked to keep the cakes tender.
- Using a cookie scoop or tablespoon, fill each cavity of the prepared pan about three-quarters full. This ensures even baking and prevents the cakes from developing uneven bottoms.
- Place the pan in the preheated oven and bake for 12-15 minutes. Check for doneness by inserting a toothpick into the center of a cake; it should come out clean or with a few crumbs. The cakes should be lightly golden on top.
- Allow the cakes to cool in the pan for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely. If desired, lightly dust the cakes with powdered sugar for a snowy, festive finish.
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