russian tea cake recipe
The Best russian tea cake recipe
I also appreciate how it’s a great way to use up leftover butter or flour, and it’s surprisingly easy to make ahead. It’s that kind of recipe that doesn’t demand perfection—if the layers don’t quite fuse, it’s still delicious. And honestly, the health benefits are kind of nice too. It’s made with whole wheat flour, which adds fiber, and the natural sweetness of the fruit makes it way more satisfying than store-bought pastries. Plus, it’s a great way to sneak in some extra fruit into the diet without feeling like you’re eating something too heavy. It’s simple, it’s comforting, and it’s always a hit.
Classic Russian Tea Cakes (Blini)
A simple, rustic recipe for fluffy Russian tea cakes, perfect for breakfast, brunch, or pairing with sweet or savory toppings. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 large egg
- 1/2 cup milk
- 1 tbsp melted butter
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1/2 cup sour cream
- 1 tbsp sugar
- 1 tbsp butter, melted
- Pinch of cinnamon
👨🍳Directions
-
1
Preheat oven to 375°F. Whisk flour, egg, milk, melted butter, salt, and baking powder in a bowl until smooth. -
2
Roll dough to 1/4-inch thickness. Cut into 8 circles using a glass or cookie cutter. -
3
Place circles on a nonstick baking pan, spacing them 1 inch apart. Bake for 3–4 minutes per side until golden. -
4
While warm, top each blini with a dollop of sour cream, a sprinkle of sugar, and a pinch of cinnamon.
🔧Equipment
- Mixing bowl
- Whisk
- Rolling pin
- Nonstick baking pan
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Russian Tea Cakes (Blini) Works
❓ Frequently Asked Questions About Russian Tea Cakes (Blini)
1. What is the best way to store the Russian tea cakes after baking?
Keep them in an airtight container at room temperature for up to three days. For longer storage, freeze them in a single layer on a baking sheet first, then transfer to a freezer bag. To reheat, warm them in a 350°F oven for 5–7 minutes until crisp.
2. Can I substitute any of the ingredients if I don’t have them on hand?
Yes, you can swap the butter for any neutral oil (like vegetable or canola) if needed. For a lighter texture, replace the egg white with a tablespoon of sour cream or yogurt. If you’re avoiding gluten, ensure your flour blend is certified gluten-free, but the texture may vary slightly.
3. Why do the edges pull away from the pan when I bake them?
This happens when the butter melts and creates steam, which causes the cake to puff slightly. To prevent this, preheat your oven to 375°F and bake for 10 minutes first to let the butter set. If the cake doesn’t fully release, gently tap the pan on the counter to loosen it.
4. How do I know when the tea cakes are done baking?
They’re ready when the tops are lightly golden and the edges pull away from the pan easily. Use a toothpick to test—it should come out clean. If the centers look underdone, let them rest for 2–3 minutes before removing to avoid a gummy texture.
5. Can I make these tea cakes ahead of time, and if so, how?
Yes, you can prepare the batter up to 24 hours in advance and refrigerate it. Bake them straight from the fridge, adding 2–3 minutes to the cooking time. Alternatively, freeze the unbaked dough in portions and bake directly from frozen, increasing the time to 12–15 minutes.
