Almond Tea Cake
If you like almonds and/or marzipan. This is the best almond cake I've ever eaten.
- 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
- 3 Tbsp lemon juice
- 3 Tbsp orange juice
- 3/4 cup sugar
Preparation time 15mins
Cooking time 60mins
Adapted from whippedtheblog.com
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)