Almond Tea Cake
Kitchen Note:
The key to making the 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 - is dependent on two things: the glaze must be made just before serving and the cake must be warm from the oven so that the sugar and juices can penetrate it properly and form crystals.
Ingredients:
Cake:
3/4 cup pastry or 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 lemon zest, grated
1 teaspoon orange zest, grated
Citrus Glaze:
3 tablespoons lemon juice
3 tablespoons orange juice
3/4 cup sugar
Kitchen Note:
The key to making this cake batter smooth is incorporating the almond paste completely before the eggs are added. Te success of the glaze - a pretty crystalized look and a proper set is dependent on two things, the glaze must be made just before it is brushed on the cake, and the cake must be warm so that the sugar can penetrate it properly and form crystals.
Directions:
Position a rack in the lower 1/3 of the oven and preheat the oven to 350'F. Lightly butter and flour an 8 1/2 inch tube pan or a 9X5 inch loaf pan, knocking out the excess flour.
To make the cake, sift together the flour, salt, and baking powder twice. In a small bowl combine the eggs and vanilla and whisk together just to combine. In the bowl of a stand mixer fitted with a paddle attachment, beat the almond paste on low speed until it breaks up. This can take up to a minute, depending on how soft or warm it is. Slowly add the sugar in a steady stream beating until incorporated. If you add the sugar too quickly the paste won't break up as well.
Cut the butter into tablespoon pieces. Continue on the low speed while adding the butter, a tablespoon at a time for about a minute. Stop the mixer and scrape down the bowl with a rubber spatula. Then turn on the mixer to medium speed and beat until the mixture is light in color and fluffy, 3 to 4 minutes.With the mixer still on medium speed add the eggs in a slow and steady stream and mix until incorporated. Stop the mixer and scrape down the sides of the mixer bowl. Turn the mixer on again to medium speed for another 30 seconds. Add the citrus zest and mix in with a wooden spoon. Finally, add the flour mixture in 2 batches, stirring after each addition until incorporated. Scrape down the sides of the bowl one last time, and then pour the batter into the prepared pan and smooth the surface with an offset spatula.
Bake until the top springs back when lightly touched and a cake tester inserted in the center comes out clean, 45 to 50 minutes. Let cool in the pan on a wire rack for 5 to 7 minutes while you make the glaze.
To Make The Glaze:
Stir together the lemon and orange juice and the sugar in a small bowl. Place the wire rack holding the cake over a sheet of waxed paper or aluminum foil to catch any drips of glaze, and invert the cake onto the wire rack. If the cake does not want to release, run the tip of a small knife around the edges to loosen it. Brush 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.
When the cake is cool, transfer it to a serving plate, using a crisscrossed icing spatula or the base of a two-part tart pan to lift it. Serve at room temperature. The cake will keep, well wrapped for one week in the refrigerator.
Ingredients:
Cake:
3/4 cup pastry or 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 lemon zest, grated
1 teaspoon orange zest, grated
Citrus Glaze:
3 tablespoons lemon juice
3 tablespoons orange juice
3/4 cup sugar
Kitchen Note:
The key to making this cake batter smooth is incorporating the almond paste completely before the eggs are added. Te success of the glaze - a pretty crystalized look and a proper set is dependent on two things, the glaze must be made just before it is brushed on the cake, and the cake must be warm so that the sugar can penetrate it properly and form crystals.
Directions:
Position a rack in the lower 1/3 of the oven and preheat the oven to 350'F. Lightly butter and flour an 8 1/2 inch tube pan or a 9X5 inch loaf pan, knocking out the excess flour.
To make the cake, sift together the flour, salt, and baking powder twice. In a small bowl combine the eggs and vanilla and whisk together just to combine. In the bowl of a stand mixer fitted with a paddle attachment, beat the almond paste on low speed until it breaks up. This can take up to a minute, depending on how soft or warm it is. Slowly add the sugar in a steady stream beating until incorporated. If you add the sugar too quickly the paste won't break up as well.
Cut the butter into tablespoon pieces. Continue on the low speed while adding the butter, a tablespoon at a time for about a minute. Stop the mixer and scrape down the bowl with a rubber spatula. Then turn on the mixer to medium speed and beat until the mixture is light in color and fluffy, 3 to 4 minutes.With the mixer still on medium speed add the eggs in a slow and steady stream and mix until incorporated. Stop the mixer and scrape down the sides of the mixer bowl. Turn the mixer on again to medium speed for another 30 seconds. Add the citrus zest and mix in with a wooden spoon. Finally, add the flour mixture in 2 batches, stirring after each addition until incorporated. Scrape down the sides of the bowl one last time, and then pour the batter into the prepared pan and smooth the surface with an offset spatula.
Bake until the top springs back when lightly touched and a cake tester inserted in the center comes out clean, 45 to 50 minutes. Let cool in the pan on a wire rack for 5 to 7 minutes while you make the glaze.
To Make The Glaze:
Stir together the lemon and orange juice and the sugar in a small bowl. Place the wire rack holding the cake over a sheet of waxed paper or aluminum foil to catch any drips of glaze, and invert the cake onto the wire rack. If the cake does not want to release, run the tip of a small knife around the edges to loosen it. Brush 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.
When the cake is cool, transfer it to a serving plate, using a crisscrossed icing spatula or the base of a two-part tart pan to lift it. Serve at room temperature. The cake will keep, well wrapped for one week in the refrigerator.
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