I almost did not post this cake recipe tonight because I fear that it is too hot for many to turn their ovens on and by the time autumn rolls around, this cake will be long off your radars. Well, please BOOKMARK it, save it, take note because this is one of the yummiest cakes I have ever made.
I owe this cake experience to my pal Kathy who first gifted me almost 2 pounds of almond paste packed in perfect 8 oz .chunks and then typed out this entire recipe for me. You may want to keep an eye on her new blog, Stress Cake, because she is not only one of the best bakers I know but always tops things with a dollop of sass.
Almond Tea Cake
(from Tartine/Elisabeth Pruitt AND The Simple Art of Baking/Flo Braker TYPED out by my pal Kathy)
Makes one 10″ bundt cake, serves a bunch
CAKE
sifted AP flour (sift then measure) – 3/4 cup/3.25oz
baking powder – 1/2 teaspoon
kosher salt – 1/8 teaspoon
large eggs, room temp – 5
vanilla – 1 teaspoon
almond paste, room temp – 3/4 cup/7oz
sugar – 1 cup/7oz
unsalted butter, room temp – 1 cup/8oz
lemon zest – 1 teaspoon
orange zest – 1 teaspoon
GLAZE
lemon juice – 3 Tablespoons/1.5oz
orange juice – 3 Tablespoons/1.5oz
sugar – 3/4 cup/5.25oz
1. Oven 350F, rack in lower third; grease bundt/tube pan (recipe says to butter/flour but I just PAM it really good especially the bottom.)
2. Sift dry ingredients together twice
3. In a bowl combine eggs and vanilla – set aside
4. In mixer fitted w/paddle, beat almond paste on low until it breaks up
5. with mixer running, slowly add sugar and beat until incorporated
6. add room temp butter, 1 Tablespoon at a time
7. increase speed to med-high and beat until fluffy and incorporated
8. add eggs in a steady stream
9. removed from mixer and fold in zests with a spatula
10. fold in dry ingredients
11. fill pan and bake 45-50 minutes until golden brown and wooden skewer comes out with moist crumbs.
12. cool in pan 5 minutes.
13. Meanwhile, combine glaze ingredients (sugar, citrus juices) DO NOT HEAT
14. With a pastry brush, glaze cake while hot. Let cool completely.
15. Cake will keep for several days tightly wrapped.
PRINT RECIPE
August 12th, 2009 at 8:48 am
Ooooo, I’m SO excited to try this! : ) It has cooled off here (a little), in So Cal, over the last couple of days. I just might be able to sneak it in today.
August 13th, 2009 at 6:16 am
YEAH!! Isn’t it just so very delicious?? Since I have the other 5lbs of almond paste I should crank a few of these out myself. So glad you like :)
August 13th, 2009 at 10:58 am
This cake looks delicious! I love the taste of almond! I will have to attempt this when it’s not so bloomin’ hot outside.
August 13th, 2009 at 12:47 pm
Hi Caroline! This recipe does look super tasty. I love anything that goes into a bundt cake pan :)
Nice blog – I came over from The Wednesday Chef and checked it out. I’m in Chicago too, and in some ways its nice that it is finally hot this weekend!!
i’m heading to SW Michigan for a quick weekend trip tomorrow – any suggestions for food/wine/beer/berry pickin’?
August 13th, 2009 at 2:53 pm
Thanks! We must both be procrastinating because we’re quick on the messages!
Thanks for the MI tips. We’re staying in Grand Haven so that’s perfect, and we already plan to go to Toulousse and blueberry pickin’ (if they’re still there, otherwise whatever else we can get!). Awesome :)
August 17th, 2009 at 9:56 pm
This sounds lovely. I think I may have an internal baking clock that says ok, enough of this grilling, enough summer salad assembling, time to turn on the oven again…
August 18th, 2009 at 11:15 am
I have tons of chopped almonds in the freezer just begging to be made into paste. Perfect.
August 20th, 2009 at 1:34 pm
Ooh, great new site–and what a cake! It looks like a perfect tea or breakfast cake. Yum.
August 22nd, 2009 at 4:38 pm
Just look at that tender crumb. I think I’m going to make it with hazelnuts. They’re my favorite kind of nut.
September 8th, 2009 at 7:18 am
Lovely, delicious…with a flaaked almond outer rim/crust/sides :-) Yummy
December 15th, 2009 at 1:33 am
Posts like this are what make the internet great, thanks for sharing.
May 10th, 2010 at 10:25 am
[...] that I have friends that welcome ingredient gifts (I gave a few pounds to my pal Caroline over at Whipped along with this recipe and she loves it [...]
August 14th, 2010 at 1:49 am
This looks delicious! I was going to make a lemon almond poundcake, but my niece cannot stand citrus. I’m thinking your cake sounds wonderful, and i can substitute vanilla beans for the zest, but i need to make some kind of a cake with almond paste for my mother. Any suggestions for substitutes for the juices or the glaze?
Thanks and i think i’ll have to do this cake another day, regardless of my niece’s dislike of citrus. Sounds too good to pass up.
May 25th, 2011 at 5:20 am
Ooh, great new site–and what a cake! It looks like a perfect tea or breakfast cake. klima servis Lovely, delicious…with a flaaked almond outer rim/crust/sides Sharp klima servisi Just look at that tender crumb. I think I’m going to make it with hazelnuts : )
June 11th, 2011 at 12:47 pm
I have tons of chopped almonds in the freezer just begging to be made into paste. Perfect…
July 23rd, 2011 at 4:13 pm
[...] you can read about here.) Kathy’s footprint is all over this blog as she introduced me to this almond tea cake, these pecan rolls, she makes these mini cookies and her coup d’etat, THE Flag Cake. Before [...]
January 3rd, 2012 at 11:19 am
Thanks and i think i’ll have to do this cake another day, regardless of my niece’s dislike of citrus. Sounds too good to pass up.