Almond Lemon Tea 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)

• 2 T (45ml) lemon juice
• 2 T (45ml) orange juice
• 1/2 c (113 g) confectioners' sugar

8 1/2“ tube pan, 5×9 loaf pan or other 7-8 c decorative pan

• 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)

1. combine and lightly whisk eggs and vanilla in small bowl
2. pulse almond paste to break up; slowly incorporate the sugar
3. add butter 1T at a time, pulsing to mix and scraping down sides of bowl to incorporate
4. process until mixture is light in color and fluffy
5. slowly add egg mixture, scrape down sides of bowl
6. process
7. transfer to regular bowl
8. add poppy seeds and citrus zests and mix
9. add flour mixture in two batches
10. put in prepared pan

or

1. using paddle attachment, beat almond paste on low speed until it breaks up
2. slowly add granulated sugar in stream, beating until incorporated (if added too quickly, paste won't break up as well)
3. on low speed, add butter 1T at a time for ~1minute, scrape down sides of bowl
4. on medium speed, and beat until light and fluffy, 3-4 minutes
5. still on medium, add egg mixture in very slow, steady stream and mix until incorporated, scrape down sides of bowl
6. mix ~30 seconds on medium
7. add poppy seeds and citrus zest and mix by hand
8. add flour mixture in two batches, mixing until incorporated
9. 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

• 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

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