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
Preheat the oven at 180 C
Butter and flour your pan - a 21cm tube pan would work.
Sift together the flour, baking powder, and salt, twice
In a bowl, whisk together the eggs with the vanilla extract.
In the mixer with the paddle attachment, beat the almond paste at very low speed till it breaks down.
Slowly add the sugar
Add the butter, one tbsp at a time at very low speed
Turn the mixer to medium speed and beat till fluffy, for 3-4 minutes
With the mixer still running, add the egg mixture, slowly
Stop the mixer and scrape the bottom with a rubber spatula
Turn the mixer back on and add the poppy seeds and the zests
Add the flour in 2 batches
Bake for 30-45 minutes- depends on the oven, or until a toothpick comes out clean.
Let cool in the pan while you prepare the glaze.
For the glaze, stir together the lemon and orange juice with the powdered sugar.
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.
