Almond Lemon Tea Cake
Tartine bakery, san francisco, ca
Steps
Position a rack in the lower third of the oven.
Preheat oven to 350.
Lightly butter and flour an 8 inch tube pan or a 9x5 inch loaf pan , knocking out the excess flour.
Make the cake: sift together the flour , baking powder , and salt twice.
In a small bowl , combine the eggs and vanilla.
Whisk just to combine.
In the bowl of a stand mixer fitted with paddle attachment , beat the almond paste on low speed until it breaks up.
This can take up to a minute , depending on how soft and warm it is.
Slowly add the sugar in a steady stream , beating until incorporated.
If you add the sugar too quickly , the paste wont break up as well.
Cut butter into 1 tablespoon pieces.
Continue on low speed while adding the butter , a tablespoon at a time , for about 1 minute.
Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
Then turn on the mixer to medium speed.
Beat until mixture is light in color and fluffy , 3-4 minutes.
With the mixer still on medium , add t.
Ingredients
cake flour, baking powder, salt, eggs, vanilla extract, almond paste, sugar, unsalted butter, lemon zest, orange zest, lemon juice, fresh orange juice