I would apologize for being gone for so long, but I think that my junior year has to apologize for me. Between all of my classes at school, classes at MSM, gymnastics, AND standardized testing, I haven’t had much time to do anything. I love everything that I’m doing this year though, so it’s more of a way of me figuring out how to balance everything while still getting to bed before midnight. It’s not exactly easy, but I’m making my way through!
While everyone else is baking pumpkin things like crazy, I thought I’d bring you an incredibly delicious and simple Almond-Lemon Tea Cake from Tartine. Unlike most almond baked goods, this one uses no almond extract, but instead gets a deep almond flavor from almond paste, or marzipan. While it does make it a little denser then a “cake” cake, it gets more of a pound cake quality, making it perfect for breakfast, snack, or dessert. So if you’re just not feeling the pumpkin, this beautiful cake will fit the bill perfectly.
Almond Lemon Tea Cake- Makes one 9’x5′ loaf
- 3 1/4 oz pastry or cake flour, sifted
- 1/2 teaspoon baking powder
- 5 large eggs
- 1 teaspoon vanilla extract
- 7 ounces almond paste, at room temperature
- 7 ounces sugar
- 8 ounces unsalted butter, at room temperature
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
- Preheat the oven to 350 and prepare a 9×5 inch loaf pan.
- Sift together the flour 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 the paddle attachment, beat the almond paste on low speed until it breaks up. This can take up to a minute, depending on how soft and warm it is. Slowly add the sugar in a steady stream, beating until incorporated. If you add the sugar too quickly, the past won’t break up as well.
- Cut the butter into 1 tablespoon sized pieces. Continue on low speed while adding the butter, a tablespoon at a time for about 1 minute. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Then turn the mixer onto medium speed and beat until the mixture is light in color and fluffy, 3-4 minutes. With the mixer still on medium speed, add the eggs in a very low, steady stream and mix until incorporated. Stop the mixer again and scrape down the sides of the bowl. Turn on the mixer to medium speed and mix for another 30 seconds. Add the citrus zests and mix 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 spoon the batter into the prepared pan and smooth the surface with an offset spatula.
- Bake until the top springs back when lightly toughed and a cake tester inserted in the center comes out clean, 45-50 minutes. Let cool in the pan on a wire rack for 5-7 minutes before removing.
It’s just good. Really, really good.