Almond-Lemon Tea Cake

Almond-Lemon Tea Cake adapted from Tartine (also available in The Simple Art of Perfect Baking) The cake is much better - the sweetness tamed and the texture firm and toothsome - after it has been chilled in the fridge. Don't worry, it's so ridiculously moist and keeps this way even straight out of the fridge: perfect for midnight snacking. 

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Ingredients: 

95g (3/4 cup) cake flour or pastry flour, sifted

1/2 teaspoon baking powder

1/8 teaspoon salt

5 large eggs

1 teaspoon vanilla extract

200g (7 ounces or 3/4 cup) almond paste (43-50% almonds by weight), at room temperature and cut into small chunks

200g (1 cup) sugar

225g (1 cup or 2 sticks) unsalted butter, at room temperature

1 teaspoon grated lemon zest

1 teaspoon grated orange zest

1 tablespoon poppy seeds

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Directions:

Preheat the oven to 175°C (350°F). Spray and line with parchment cut to fit exactly two 20x8cm (8x3 inch) loaf pans OR one 23x13cm (9x5 inch) loaf pan.                                                    

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In a small bowl, combine the flour, baking powder, and salt, then sift together. In another small bowl, whisk together the eggs and vanilla just to combine. In a large mixing bowl (ideally of a stand mixer with the paddle attachment), beat the almond paste on low speed until broken down, then add the sugar very gradually while still mixing and beat till well-combined. It's important to get the almond paste as broken down and smooth as possible so the cake is nicely textured.                                                   

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Cut the butter up into about 16 pieces and with the mixer still running on low, add the pieces one at a time in the span of a minute. Stop the mixer, scrape down the sides, then turn the mixer on to medium and beat for about 4 minutes, or until light and fluffy. Add the eggs in a slow, steady stream (as if adding oil to make mayonnaise) with the mixer running. Stop the mixer again to scrape, then add the zests and beat at medium speed for 30 more seconds. Sift the flour mixture over this and stir in just until incorporated. Fold in the poppy seeds until well-distributed.                                                  

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Pour into the prepared pans and smooth surface. Bake for 40-50 minutes for the two pans (45-50 minutes if using a single 9x5 inch loaf pan). Cool on a wire rack for about 5 minutes while you make the glaze. The cake has to be glazed while still warm.                                                 

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Citrus Glaze

45g (3 tablespoons) lemon juice

45g (3 tablespoons) orange juice

150g (3/4 cup) sugar

Stir everything together in a small bowl -- not everything will be well-dissolved, but just do your best. Carefully lift the cakes out of the pans using the parchment (they will be very delicate and might break, so take care), and put them on a wire rack over something to catch the drips of the glaze. Brush them with the glaze, paying attention to the sides and edges as well as the center. You should be able to use up ALL the glaze. If it looks like the cake might be getting too saturated, just give it a few seconds to settle and keep going. The cake will look water-logged afterward, but it will be just fine when it cools completely. When it has cooled, you can lift them into the pans again using the parchment and store in the fridge well-wrapped. The authors suggest room temperature.