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Almond Tea Cake


If you like almonds and/or marzipan. This is the best almond cake I've ever eaten.

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Rate this recipe 4.5/5 (2 Votes)
Almond Tea Cake 1 Picture


  • CAKE:
  • 3/4 cup sifted AP flour (sift then measure)
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon kosher salt
  • 5 large eggs, room temp
  • 1 tsp vanilla
  • 3/4 cup almond paste, room temp
  • 1 cup sugar
  • 1 cup unsalted butter, room temp
  • 1 tsp lemon zest
  • 1 tsp orange zest
  • GLAZE:
  • 3 Tbsp lemon juice
  • 3 Tbsp orange juice
  • 3/4 cup sugar


Servings 8
Preparation time 15mins
Cooking time 60mins
Adapted from


Step 1

Preheat oven to 350F, place rack in lower third; grease bundt/tube pan (recipe says to butter/flour but I just PAM it really good especially the bottom.)

Sift dry ingredients together twice. In a bowl combine eggs and vanilla – set aside. In mixer fitted w/paddle, beat almond paste on low until it breaks up. With mixer running, slowly add sugar and beat until incorporated. Add room temp butter, 1 Tablespoon at a time, increase speed to med-high and beat until fluffy and incorporated. Add eggs in a steady stream.

Remove from mixer and fold in zests with a spatula then fold in dry ingredients.

Fill pan and bake 45-50 minutes until golden brown and wooden skewer comes out with moist crumbs. Cool in pan 5 minutes.

Meanwhile, combine glaze ingredients (sugar, citrus juices) DO NOT HEAT With a pastry brush, glaze cake while hot. Let cool completely.

Cake will keep for several days tightly wrapped (if it lasts that long)

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