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====== Almond Lemon Tea Cake ======

{{ :recipe::almondlemonteacake.jpg?300|}}

==== Cake ==== 
  * 3/4 c + 2 T (95g) sifted cake flour
  * 1/2 t baking powder
  * 1/8 t salt
  * 5 large eggs, **room temperature**
  * 1 t vanilla
  * 1 t lemon zest (1 lg or 2 medium lemons)
  * 1 t orange zest (1 med orange)

 
  * 7 oz (3/4 c) almond paste, room temperature
  * 1 c (200 g) granulated sugar
  * 8 oz (2 sticks, 225g) **unsalted** butter, **room temperature**, cut into 1T pieces
  * 2 T poppy seeds (optional)

==== Citrus Glaze ====
  * 2 T (45ml) lemon juice
  * 2 T (45ml) orange juice
  * 1/2 c (113 g) confectioners' sugar

==== Equipment ====
8 1/2" tube pan, 5x9 loaf pan or other 7-8 c decorative pan


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  *  position rack in lower 1/3 of oven, preheat to 350 F
  *  grease and flour pan
  *  sift flour, baking powder, and salt (in order) into sifter, sift 3 times (or use triple sifter)

=== Food Processor ===
  - combine and lightly whisk eggs and vanilla in small bowl
  - pulse almond paste to break up; slowly incorporate the sugar
  - add butter 1T at a time, pulsing to mix and scraping down sides of bowl to incorporate
  - process until mixture is light in color and fluffy
  - slowly add egg mixture, scrape down sides of bowl
  - process
  - transfer to regular bowl
  - add poppy seeds and citrus zests and mix
  - add flour mixture in two batches
  - put in prepared pan

**or**

=== Stand Mixer ===
  - using paddle attachment, beat almond paste on low speed until it breaks up
  - slowly add granulated sugar in stream, beating until incorporated (if added too quickly, paste won't break up as well)
  - on low speed, add butter 1T at a time for ~1minute, scrape down sides of bowl
  - on medium speed, and beat until light and fluffy, 3-4 minutes
  - still on medium, add egg mixture in very slow, steady stream and mix until incorporated, scrape down sides of bowl
  - mix ~30 seconds on medium
  - add poppy seeds and citrus zest and mix by hand
  - add flour mixture in two batches, mixing until incorporated
  - put in prepared pan


Cook

  *  bake 63 minutes (range 50-65, until top springs back when lightly touched and tester comes out clean)
  *  cool in pan on wire rack for 6 minutes while making glaze
  * flip onto wire rack

==== Glaze ====
  * stir together lemon and orange juices with confectioners' sugar in small bowl
  * with wire rack over pan, brush entire outside of warm cake with glaze
  * allow to cool completely as cake is fragile while warm


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==== Log ====

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  Serves: X      Total cook time: X
  Source: Tartine, Simple Art of Perfect Baking



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{{tag>food }}