1/2 Photos of Almond-Lemon Tea Cake
1 hr 35 mins
Tartine Bakery, San Francisco, CA
My Private Note
Units: US | Metric
- 3/4 cup cake flour, sifted
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 5 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup almond paste, at room temperature
- 1 cup sugar
- 1 cup unsalted butter, at room temperature
- 1 teaspoon grated lemon zest
- 1 teaspoon grated orange zest
- 1Note: the key to making this cake batter smooth is incorporating the almond paste completely before the eggs are added; the success of the glaze—a pretty crystallized look and a proper set—requires 2 things, the glaze must be made just before it is brushed on the cake, and the cake must be warm from the oven so the sugar and juices can penetrate it properly and form crystals.
- 2Position a rack in the lower third of the oven; preheat oven to 350°.
- 3Lightly butter and flour an 8 ½ inch tube pan OR a 9x5 inch loaf pan, knocking out the excess flour.
- 4Make the cake: sift together the flour, baking powder, and salt twice.
- 5In a small bowl, combine the eggs and vanilla; whisk just to combine.
- 6In the bowl of a stand mixer fitted with paddle attachment, beat the almond paste on low speed until it breaks up.
- 7This can take up to a minute, depending on how soft and warm it is.
- 8Slowly add the sugar in a steady stream, beating until incorporated.
- 9If you add the sugar too quickly, the paste won’t break up as well.
- 10Cut butter into 1 tablespoon pieces.
- 11Continue on low speed while adding the butter, a tablespoon at a time, for about 1 minute.
- 12Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
- 13Then turn on the mixer to medium speed; beat until mixture is light in color and fluffy, 3-4 minutes.
- 14With the mixer still on medium, add the eggs in a very slow, steady stream and mix until incorporated.
- 15Stop the mixer and again scrape down the sides; resume mixer at medium speed and mix for another 30 seconds.
- 16Add in the citrus zest and mix in with a wooden spoon.
- 17Finally, add the flour mixture in batches, stirring after each addition until incorporated.
- 18Scrape down the sides of the bowl one last time; spoon batter into prepared pan; smooth the surface with an offset spatula.
- 19Bake 45-50 minutes, until the top springs back when lightly touched and a pick comes out clean; let cool in pan on a wire rack for 5-7 minutes.
- 20Meanwhile, stir together the lemon and orange juices and sugar in a small bowl.
- 21Place the wire rack holding the cake over a sheet of waxed paper or foil to catch any drips; invert the cake onto the rack.
- 22Brush the entire warm cake with the glaze, then let the cake cool completely on the rack (the cake breaks apart easily when warm, so don’t attempt to move it).
- 23When the cake is cool, transfer it to a serving plate; serve at room temperature.
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Nutritional Facts for Almond-Lemon Tea Cake
Serving Size: 1 (150 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 568.6
- Calories from Fat 289
- Total Fat 32.1 g
- Saturated Fat 16.1 g
- Cholesterol 193.1 mg
- Sodium 108.2 mg
- Total Carbohydrate 65.5 g
- Dietary Fiber 1.3 g
- Sugars 52.4 g
- Protein 7.2 g