Almond-Lemon Tea Cake

Almond-Lemon Tea Cake

Sweet and sour, perfectly textured and moist, this cake is literally addictive. The almond paste makes all the difference. Made this during quarantine, and the kids loved it. It is adapted from my beloved Tartine Cookbook.

INGREDIENTS

95gr AP flour or pastry flour
1/2tsp baking powder
pinch of salt
5 eggs
1tsp vanilla extract
200gr almond paste
200gr sugar (room temperature)
225gr butter (room temperature)
2tbsp poppy seeds
1tsp lemon zest
1tsp orange zest

For the glaze

3tbsp lemon juice
3tbsp orange juice
150gr powdered sugar

PREPARATION

  1. Preheat the oven at 180 C
  2. Butter and flour your pan - a 21cm tube pan would work.
  3. Sift together the flour, baking powder, and salt, twice
  4. In a bowl, whisk together the eggs with the vanilla extract.
  5. In the mixer with the paddle attachment, beat the almond paste at very low speed till it breaks down.
  6. Slowly add the sugar
  7. Add the butter, one tbsp at a time at very low speed
  8. Turn the mixer to medium speed and beat till fluffy, for 3-4 minutes
  9. With the mixer still running, add the egg mixture, slowly
  10. Stop the mixer and scrape the bottom with a rubber spatula
  11. Turn the mixer back on and add the poppy seeds and the zests
  12. Add the flour in 2 batches
  13. Bake for 30-45 minutes- depends on the oven, or until a toothpick comes out clean.
  14. Let cool in the pan while you prepare the glaze.
  15. For the glaze, stir together the lemon and orange juice with the powdered sugar. 
  16. Take the cake off the pan and place it on a wire rack very carefully. The cake might break down while it is still hot.
  17. Brush the entire warm cake with the glaze.

 

 



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