honey jasmine tea cakes
These jasmine honey tea cakes are soft, tender, and delicately floral, making them a lovely treat for any time of day. Whole jasmine tea buds gently infuse the batter with their fragrant aroma while local honey, Greek yogurt, and fresh lemon zest create a moist crumb that’s lightly sweet and beautifully balanced. Finished with a honey glaze and toasted almonds, they’re just as perfect for afternoon tea as they are for sharing with friends and family.
What are tea cakes?
Tea cakes are small, lightly sweet cakes traditionally served alongside tea or coffee. Unlike cupcakes they’re typically less sweet with a more tender crumb making them ideal for afternoon tea or simple desserts. Tea cakes vary around the world: from lightly spiced buns in parts of England to buttery sponge-like cakes found throughout Europe, but they all share the idea of being an easy to enjoy baked treat meant to accompany a warm drink. The tradition of serving small cakes with tea became especially popular in Britain during the 19th century when afternoon tea evolved into a social ritual among the upper and middle classes. While traditional tea cakes come in many forms this version highlights fragrant jasmine tea, local honey, and toasted almonds for a light floral flavor that’s balanced by fresh lemon and tender yogurt enriched crumb.
Serving ideas
These jasmine honey tea cakes are best enjoyed slightly warm or at room temperature when their floral aroma is most noticeable. Pair them with a cup of jasmine green tea, Earl Grey, or a smooth light roast coffee for an afternoon treat. For brunch serve them alongside fresh berries, seasonal fruit, or a dollop of lightly sweetened Greek yogurt or Mascarpone cheese. If you’re entertaining arrange the tea cakes on a platter with honeycomb, toasted almonds, and fresh edible flowers for an elegant presentation.
Why use local honey?
Local honey adds more than just sweetness to these tea cakes. Because it’s often less processed than mass produced varieties it retains more of its natural floral notes which pairs beautifully with the delicate jasmine tea. Brushing the warm cakes with honey also creates a glossy finish, helps keep them moist, and adds another layer of flavor without making them overly sweet. If local honey isn’t available any good quality floral honey will work as well.
Why use Greek yogurt in baking?
Greek yogurt is an easy way to add moisture and richness without making baked goods heavy. Its protein helps create a tender crumb while its natural acidity reacts with the baking powder to encourage a lighter texture. In these tea cakes Greek yogurt also adds a subtle tang that balances the sweetness of the honey and complements the delicate floral notes of the jasmine.
Variation ideas
This recipe is easy to customize while keeping its delicate floral flavor.
Swap the almonds: try chopped pistachios, walnuts, or pecans for a different texture and flavor.
Replace the lemon zest with orange zest for a slightly sweeter, more fragrant finish.
Add dried lavender: a small pinch of lavender adds another floral note that pairs well with jasmine. Use it sparingly to avoid overpowering the tea.
Try different honey: orange blossom, wildflower, and clover honey each bring their own subtle flavor to the cakes.
Add lemon glaze instead of the honey topping, or finish with a dusting of powdered sugar.
How to make honey jasmine tea cakes?
Infuse the almond milk with the jasmine buds. Heat the almond milk in a small saucepan until steaming (do not boil). Remove from heat, add the jasmine buds, cover, and steep for 15 minutes. Strain and cool completely.
Preheat the oven to 350f and line cupcake tins with parchment tulip liners or regular liners.
In a large bowl whisk together the eggs, honey, sugar, oil, Greek yogurt, vanilla extract, lemon zest and juice, and cooled jasmine almond milk.
In another bowl combine the flour, baking powder, and salt.
Add the dry ingredients to the wet ingredients and fold until just combined.
Fill each liner about 2/3 full. Bake for 18-22 minutes, rotating the pans halfway through if baking both at once, until the tops are lightly golden and a toothpick comes out clean.
While the tea cakes bake, toast the slivered almonds in a dry skillet over medium low heat, stirring constantly for about 3-5 minutes, until lightly golden and fragrant.
While the tea cakes are still warm, brush the tops generously with honey and sprinkle with the toasted almonds.
Tips
Don’t boil the almond milk. Heat it just until steaming before adding the jasmine tea buds to prevent bitterness.
Let the infused milk cool completely before mixing it with the eggs to avoid cooking them.
Mix until just combined. Over mixing develops the gluten resulting in tougher crumb.
