The holiday season calls for delightful treats like these light holiday tea cakes. Tempting and indulgent yet surprisingly light, these cakes combine the richness of dried fruits and nuts with the delicate sweetness of applesauce and a hint of aromatic spices. They're perfect for those seeking a healthier alternative to traditional holiday sweets.
This recipe includes a few ingredients that you may not have on hand. Dried pineapples and cranberries, for instance, can be found in most supermarket baking aisles. If not, check the dried fruit section. Whole wheat flour is a healthier alternative to all-purpose flour and is usually located in the baking aisle. Pumpkin pie spice is a blend of cinnamon, ginger, nutmeg, and allspice and can be found in the spice section.
Ingredients for Light Holiday Tea Cakes
Egg whites: Used to add lightness and structure to the cakes.
Applesauce: Adds moisture and natural sweetness to the cakes.
Half and half: Provides rich creaminess.
Vanilla: Enhances the flavor of the other ingredients.
Splenda no calorie sweetener: A sugar substitute that lowers the calorie content.
Whole wheat flour: Adds fiber and a rich, nutty flavor.
All purpose flour: Provides structure to the cakes.
Baking soda: A leavening agent that helps the cakes rise.
Pumpkin pie spice: Adds a warm, festive flavor.
Cinnamon: Gives a sweet and spicy taste.
Dried pineapple: Adds a tropical sweetness.
Dried cranberries: They offer a tart contrast to the sweetness of the cakes.
Almonds: Adds crunch and nutty flavor.
One reader, Issiah Keeling says:
These light holiday tea cakes are a delightful treat! The combination of pineapple, cranberries, and almonds creates a burst of flavor in every bite. The use of applesauce and egg whites makes them guilt-free and perfect for the holiday season. A must-try for anyone looking for a healthier holiday dessert option.
Techniques Required for Making Light Holiday Tea Cakes
How to beat egg whites until stiff: Beat the egg whites using an electric mixer or a whisk until they form stiff peaks when the beaters are lifted.
How to fold ingredients: Gently combine ingredients by using a spatula or large spoon to cut down through the mixture, then folding it over. This technique helps to maintain the airiness of the batter.
How to spoon batter into mini-muffin pans: Use a spoon or a small scoop to portion the batter into the greased mini-muffin pans, filling each cavity about two-thirds full.
How to dust with confectioner's sugar: Place a small amount of confectioner's sugar in a fine-mesh sieve or sifter, then lightly tap or shake it over the cooled tea cakes to create a light, even dusting.
How To Make Light Holiday Tea Cakes
Pair a cup of tea with these soft and sweet tea cakes! They’re baked with dried cranberries and almonds, and spiced applesauce and cinnamon.
Serves:
Ingredients
- 3egg whites
- 1cupunsweetened applesauce
- ¼cuphalf and half,fat free
- 1tspvanilla
- 1cupSplenda No Calorie Sweetener
- ½cupwhole wheat flour
- ½cupall purpose flour
- 1tspbaking soda
- 1tbsppumpkin pie spice
- 1tspcinnamon
- ½cupdried pineapple,chopped
- ½cupdried cranberries,preferably orange flavored
- ½cupalmonds,or walnuts, chopped
Instructions
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Preheat the oven to 350 degrees F.
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In a large bowl, beat the egg whites until stiff. Fold in the applesauce, half-and-half, and vanilla.
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In a separate bowl, combine the Splenda, flour, baking soda, spices. Fold dry ingredients into the wet mixture. Fold in the pineapple, cranberries, and nuts.
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Spoon the batter into non-stick mini-muffin pans greased with cooking spray.
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Bake for 12 to 15 minutes. Remove and cool.
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Dust with confectioner’s sugar, serve, and enjoy!
Nutrition
- Calories: 44.57kcal
- Fat: 1.56g
- Saturated Fat: 0.26g
- Trans Fat: 0.00g
- Monounsaturated Fat: 0.83g
- Polyunsaturated Fat: 0.35g
- Carbohydrates: 6.84g
- Fiber: 0.88g
- Sugar: 2.63g
- Protein: 1.38g
- Cholesterol: 0.75mg
- Sodium: 47.78mg
- Calcium: 12.75mg
- Potassium: 45.53mg
- Iron: 0.34mg
- Vitamin A: 2.16µg
- Vitamin C: 3.11mg
Mastering the Art of Tea Cake Baking
When folding in the dried pineapple, dried cranberries, and almonds into the batter, ensure they are evenly distributed to guarantee each tea cake gets an equal amount of fruit and nuts. This not only ensures uniformity in taste and texture but also makes for a more visually appealing final product. Additionally, when dusting the tea cakes with confectioner's sugar, use a fine mesh sieve for a light and even dusting. This gives your tea cakes a professional and festive finish without overwhelming their delicate flavor.
Time-Saving Tips for Preparing Tea Cakes
Prepare the ingredients: Gather and measure all the ingredients before starting to save time and ensure you have everything you need.
Use pre-cut or pre-chopped ingredients: Utilize pre-cut or pre-chopped fruits and nuts to save time on preparation.
Organize your workspace: Keep your workspace organized and clean to streamline the cooking process.
Follow the recipe: Stick to the recipe to avoid mistakes and save time on adjustments.
Clean as you go: Wash and put away utensils and bowls as you cook to minimize clutter and save time on cleanup later.
Multi-task: Look for opportunities to multitask, such as chopping ingredients while something is baking, to save time.
Substitute Ingredients For Light Holiday Tea Cakes Recipe
egg whites - Substitute with aquafaba: Aquafaba is the liquid from a can of chickpeas and can be whipped into a foam similar to egg whites, making it a great vegan substitute in baking recipes.
unsweetened applesauce - Substitute with mashed bananas: Mashed bananas can add natural sweetness and moisture to the recipe, similar to applesauce.
half and half - Substitute with coconut milk: Coconut milk can provide a creamy texture and richness, similar to half and half, while also adding a hint of coconut flavor.
splenda no calorie sweetener - Substitute with stevia: Stevia is a natural, no-calorie sweetener that can be used as a substitute for Splenda in equal amounts.
whole wheat flour - Substitute with almond flour: Almond flour can be used as a gluten-free alternative to whole wheat flour and adds a nutty flavor to the tea cakes.
all purpose flour - Substitute with gluten-free all purpose flour: This substitute is suitable for those who are gluten intolerant or have celiac disease.
dried pineapple - Substitute with dried mango: Dried mango can provide a similar tropical sweetness and chewy texture to the tea cakes.
dried cranberries - Substitute with dried cherries: Dried cherries can offer a slightly tart and sweet flavor similar to cranberries.
almonds - Substitute with pistachios: Pistachios can provide a similar nutty flavor and crunchy texture to the tea cakes.
Presenting Your Light Holiday Tea Cakes
Elevate the plating: When presenting the tea cakes, focus on creating an elegant and visually appealing arrangement on the plate. Use edible flowers and mint leaves to add a pop of color and freshness to the presentation.
Incorporate texture: Add a contrasting element to the plate by including a crunchy element such as caramelized almonds or honeycomb brittle. This will provide a delightful textural contrast to the soft tea cakes.
Utilize negative space: Embrace the concept of minimalism by allowing for ample negative space on the plate. This will draw attention to the tea cakes and create a sense of sophistication in the presentation.
Play with height: Experiment with the height of the tea cakes by stacking them in a delicate tower formation. This adds a touch of drama and finesse to the overall presentation.
Artful drizzling: Incorporate a drizzle of honey or fruit coulis on the plate to create an artistic and visually captivating element that complements the flavors of the tea cakes.
Garnish with precision: Pay attention to the finer details by garnishing the plate with meticulously placed dried cranberries and toasted almonds. This level of precision showcases a high level of culinary artistry.
Use elegant serveware: Select fine china or artisanal ceramic plates to serve the tea cakes. The choice of serveware can elevate the overall presentation and create a luxurious dining experience for the judges.
Essential Tools for Making Tea Cakes
Food processor: A food processor is a versatile kitchen tool that can be used for chopping, pureeing, and mixing ingredients. It's great for making dough, grinding nuts, and blending sauces.
Mixing bowl: A mixing bowl is essential for combining ingredients and mixing batters. It comes in various sizes and materials, such as stainless steel, glass, or ceramic, and is a staple in any kitchen.
Mini-muffin pans: Mini-muffin pans are used for baking small, bite-sized treats like tea cakes. They come in non-stick varieties and are perfect for creating individual portions.
Cooking spray: Cooking spray is a convenient tool for greasing pans and preventing food from sticking. It's a healthier alternative to using butter or oil and ensures easy release of baked goods.
Spatula: A spatula is useful for folding ingredients together and transferring batter into muffin pans. It's also handy for smoothing out the tops of the tea cakes before baking.
Measuring cups and spoons: Accurate measurement is crucial in baking, and using measuring cups and spoons ensures the right proportions of ingredients are added to the recipe.
Oven: The oven is essential for baking the tea cakes to perfection. Preheating the oven to the specified temperature is crucial for even cooking.
Confectioner's sugar shaker: A confectioner's sugar shaker is used for dusting the tea cakes with a light layer of powdered sugar, adding a decorative touch to the finished treats.
Storing and Freezing Your Holiday Tea Cakes
Allow the tea cakes to cool completely before storing them. This will prevent condensation from forming inside the container, which can make the cakes soggy.
Place the cooled tea cakes in an airtight container. You can use a plastic container with a tight-fitting lid or a resealable plastic bag. Make sure to remove as much air as possible from the bag before sealing it.
If you want to keep the tea cakes fresh for a longer period, you can store them in the refrigerator. They will stay fresh for up to a week when stored in an airtight container in the fridge.
For longer storage, you can freeze the tea cakes. Wrap each cake individually in plastic wrap or aluminum foil, then place them in a freezer-safe container or resealable plastic bag. Label the container or bag with the date and contents.
When you're ready to enjoy the frozen tea cakes, remove them from the freezer and let them thaw at room temperature for about an hour. You can also microwave them for a few seconds to warm them up slightly.
If you want to refresh the tea cakes after storing them, you can place them in a preheated oven at 300°F (150°C) for a few minutes. This will help to crisp up the exterior and warm the interior.
How To Reheat Leftover Tea Cakes
The best way to reheat leftover light holiday tea cakes is to wrap them in aluminum foil and place them in a preheated 350°F (175°C) oven for about 10-15 minutes, or until they are heated through. This method helps to retain their moisture and prevent them from drying out.
Another option is to microwave the tea cakes on a microwave-safe plate for 20-30 seconds, or until they are warm. However, be careful not to overheat them, as this can cause them to become tough and rubbery.
If you want to add a little extra flavor and moisture to your reheated tea cakes, try brushing them with a little melted butter or honey before reheating them in the oven or microwave.
For a crispy exterior, you can also reheat the tea cakes in a toaster oven or under the broiler for a few minutes. Just be sure to watch them closely to prevent burning.
If you have a lot of leftover tea cakes, you can freeze them for up to 3 months. To reheat frozen tea cakes, let them thaw at room temperature for about an hour, then follow one of the above methods for reheating.
Interesting Facts About Light Holiday Tea Cakes
The holiday tea cakes recipe is a delightful treat that can be enjoyed during festive gatherings. These light and airy cakes are made with a combination of dried pineapple, cranberries, and almonds, providing a burst of flavor in every bite. Additionally, the use of unsweetened applesauce and Splenda no-calorie sweetener makes this recipe a healthier alternative to traditional holiday desserts. These tea cakes are perfect for those looking to indulge in a sweet treat without the guilt. Enjoy them as a light snack or serve them as a delightful addition to your holiday spread.
Is Making Tea Cakes at Home Cost-Effective?
This light holiday tea cakes recipe is quite cost-effective for a household. The use of ingredients like applesauce, whole wheat flour, and dried fruits makes it budget-friendly. The absence of expensive items keeps the cost down. The approximate cost for a household of 4 people is around $10. The recipe offers a delightful treat with a healthy twist, earning a solid 8/10 rating.
Are Light Holiday Tea Cakes Healthy or Unhealthy?
This recipe for light holiday tea cakes has some healthy elements, but there's room for improvement. The use of unsweetened applesauce and Splenda as a sugar substitute reduces the calorie and sugar content. Whole wheat flour adds fiber and nutrients compared to using only all-purpose flour. The inclusion of dried fruits and almonds provides some beneficial nutrients and healthy fats.
However, the recipe still contains some less healthy ingredients:
- Half and half is high in saturated fat
- Dried fruits are often high in added sugars
- The overall sugar content may still be high due to the Splenda and dried fruits
To make this recipe even healthier, consider the following modifications:
- Replace the half and half with a plant-based milk alternative like almond or oat milk
- Opt for unsweetened dried fruits to reduce added sugars
- Reduce the amount of Splenda and increase the spices for flavor instead
- Use all whole wheat flour instead of a mix of whole wheat and all-purpose
- Add in some fresh, diced apples for added moisture, fiber, and nutrients
- Experiment with replacing some of the Splenda with natural sweeteners like honey or maple syrup in a reduced quantity
Editor's Thoughts on This Delightful Holiday Recipe
This light holiday tea cakes recipe is a delightful twist on traditional holiday treats. The use of unsweetened applesauce and whole wheat flour adds a healthier touch, while the combination of dried pineapple, cranberries, and almonds provides a burst of flavor and texture. The addition of pumpkin pie spice and cinnamon infuses the cakes with warm, aromatic notes, perfect for the holiday season. The mini size makes them perfect for sharing and gifting. A dusting of confectioner's sugar adds a touch of sweetness and elegance. These tea cakes are a wonderful addition to any holiday gathering or a thoughtful homemade gift.
Enhance Your Light Holiday Tea Cakes Recipe with These Unique Side Dishes:
Delightful Alternatives to Light Holiday Tea Cakes
Appetizers and Main Courses to Serve With Light Holiday Tea Cakes
Why trust this Light Holiday Tea Cakes Recipe:
This recipe offers a delightful combination of holiday flavors and wholesome ingredients, ensuring a guilt-free indulgence. The use of unsweetened applesauce and splenda no calorie sweetener reduces the sugar content without compromising on taste. The inclusion of dried pineapple, dried cranberries, and almonds adds a delightful texture and a burst of festive flavors. With a perfect blend of pumpkin pie spice and cinnamon, these light holiday tea cakes promise to be a delightful addition to any holiday spread.
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