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.