Almond and Citrus Tea Cake

This was a celebration cake, as I announced on Twitter, because there was some good news found out the day before I made this! Now, you might have figured out what it was, but because I am superstitious, I am not announcing it just yet…soon, though. Really soon. In the meantime, you should find your occasion to celebrate and make this cake. I had wanted to make it for a while because it looked so elegant. I added raspberries and a few other special touches to make it even more awesome. You can likewise jazz it up. One easy add-in is vanilla sugar for the granulated sugar. It adds pretty vanilla beans throughout the cake, which just enhances all of the flavor in this super moist cake.

 

Vanilla sugar with regular sugar

If you are like me, you might think that you can’t buy almond paste near you, but I actually found it right near the marzipan/pie filling part of my grocery store. So, check it out. Supposedly you can make it at home, but I did not want to risk making it at home with an also untested cake recipe. Maybe next time! It is a bit pricey. You will likely have some left, so store it wrapped tightly in the freezer until you need it again.

Mmmm. I love raspberries!

Don’t worry that the raspberries sink to the bottom. You serve this cake bottom side up, so it all works out!

Turbinado sugar makes it extra sparkly!

You will notice there is no “tea” in this. It is a tea cake as in “have at tea”. If you are that kind of person, you know, a tea person, then have it then. Or, be like us and have it as a snack, for breakfast, or as a dessert.

Directions for Almond and Citrus Tea Cake

Slightly adapted from Tartine

• 95 g cake flour, sifted
• 1/2 teaspoon baking powder
• Pinch of salt
• 5 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond/citrus emulsion (optional)
• 3/4 cup almond paste, room temperature
• 200 g granulated sugar
• 2 sticks butter (1 cup), room temperature and cut into tablespoon-sized pieces
• 1-2 cups raspberries (washed and dried)
• 1 teaspoon lemon zest (from about 1 lemon)
• 1 teaspoon orange zest (from about 1/2 an orange)
• 3 Tablespoons lemon juice
• 3 Tablespoons orange juice (use the fresh kind from the orange you used for the zest)
• 3/4 cup Turbinado sugar (coarse sugar–or use regular granulated if you don’t have the turbinado)

Preheat the oven to 350 degrees and position a rack in lower part of the oven. Prepare a 9 by 5 inch loaf pan. Sift together the flour, baking powder, and salt two times. Whisk together the eggs, vanilla, and almond/citrus emulsion in a separate bowl so that they are well-combined. Using a stand mixer, paddle the almond paste on low speed until it breaks into smaller chunks.

After about a minute, slowly add the sugar, still beating.

Do it slowly to allow the almond paste to break up. Still on low speed, add 1 Tablespoon of butter at a time until you have used all of the butter.

Stop the mixer and scrape down the bowl as necessary. Once the butter is added, increase the speed to medium and beat until it is fluffy (another couple of minutes). Pour in the egg mixture in a slow stream.

It will look a bit curdled.

Once it is incorporated, stop the mixer and again scrape down the sides and bottom of the bowl.

Turn to medium and mix for about 30 seconds before stopping again.

Add the zests with a wooden spoon, then stir in the flour mixture in 2 batches. Once all of the flour mixture is mostly incorporated, gently stir in the raspberries.

The raspberries are hiding in there.

Then, pour the batter into the loaf pan.

Smooth the top with a spatula.

Bake for about 1 hour until the top springs back lightly when touched and a cake tester (or knife) comes out clean. Let it cool for 5 minutes.

Don’t worry–this will be the bottom, so you want to be a little crispy.

Stir together the juices and turbinado sugar.

If it separates while you are waiting, don’t worry…just stir it again.

Remove the cake from the loaf pan and place it on a wire rack with wax paper/parchment/etc. underneath.

Pour the glaze on top, brushing it all over the edges.

Let the cake cool completely before moving or serving it. Serve at room temperature.

Directions for Almond and Citrus Tea Cake (without pictures)

Slightly adapted from Tartine

• 95 g cake flour, sifted
• 1/2 teaspoon baking powder
• Pinch of salt
• 5 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond/citrus emulsion (optional)
• 3/4 cup almond paste, room temperature
• 200 g granulated sugar
• 2 sticks butter (1 cup), room temperature and cut into tablespoon-sized pieces
• 1-2 cups raspberries (washed and dried)
• 1 teaspoon lemon zest (from about 1 lemon)
• 1 teaspoon orange zest (from about 1/2 an orange)
• 3 Tablespoons lemon juice
• 3 Tablespoons orange juice (use the fresh kind from the orange you used for the zest)
• 3/4 cup Turbinado sugar (coarse sugar–or use regular granulated if you don’t have the turbinado)

Preheat the oven to 350 degrees and position a rack in lower part of the oven. Prepare a 9 by 5 inch loaf pan. Sift together the flour, baking powder, and salt two times. Whisk together the eggs, vanilla, and almond/citrus emulsion in a separate bowl so that they are well-combined. Using a stand mixer, paddle the almond paste on low speed until it breaks into smaller chunks. After about a minute, slowly add the sugar, still beating. Do it slowly to allow the almond paste to break up. Still on low speed, add 1 Tablespoon of butter at a time until you have used all of the butter. Stop the mixer and scrape down the bowl as necessary. Once the butter is added, increase the speed to medium and beat until it is fluffy (another couple of minutes). Pour in the egg mixture in a slow stream. Once it is incorporated, stop the mixer and again scrape down the sides and bottom of the bowl. Turn to medium and mix for about 30 seconds before stopping again.

Add the zests with a wooden spoon, then stir in the flour mixture in 2 batches. Once all of the flour mixture is mostly incorporated, gently stir in the raspberries. Then, pour the batter into the loaf pan. Smooth the top with a spatula. Bake for about 1 hour until the top springs back lightly when touched and a cake tester (or knife) comes out clean. Let it cool for 5 minutes.

Stir together the juices and turbinado sugar. Remove the cake from the loaf pan and place it on a wire rack with wax paper/parchment/etc. underneath. Pour the glaze on top, brushing it all over the edges. Let the cake cool completely before moving or serving it. Serve at room temperature.

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