Our favorite almond tea cake batter can be baked in a variety of pans. For Easter, we suggest baking it in small egg-shaped pans, although any mini muffin tin works perfectly as well. The secret is to grease the pans heavily to help the cakes release easily. You do not need to invest in multiple sets of pans. Just bake the batter in a few successive batches. When unmolded, these pullet-sized cakes are a lovely golden brown. A dusting of powdered sugar or a coating with a light lemon glaze would be delicious but we like chocolate best of all.
For the recipe, click here.