These little tea cakes are just so adorable. They are happy, and that makes me happy 🙂 And they taste about 1000 times better than they look.
I know these are technically meant to be eaten with tea in the afternoon. But I say, Why not with coffee in the morning? I’m an adult, I can make that call, right?
Besides, the light was landing on that one in the back, illuminating it and saying, “Pick me! Pick me!”
Eat dessert first! And by first, I mean, for breakfast!
I also ate an egg for breakfast because, y’know, adults have to make the tough decisions.
These would be brilliant to have in a pretty basket down on the kitchen counter by the coffee maker for early-rising Christmas guests. They’ll feel like royalty in a 100-diamond hotel. Which is way, way, way better than a 5-star hotel. Duh!
This is the marvelous Gesine’s recipe, which I made gluten-free using Bob’s Red Mill GF flour, added some almond extract, and used my mini-mini bundt pan from Nordicware. Show her the love for this amazing recipe!