Best Almond Lemon Tea Cake Recipes
ALMOND TEA CAKES
When I have time-usually in the winter-I love to bake. I make these tea cakes every Christmas, double the recipe and freeze half for later. -Janet Fennema Ringelberg, Troy, Ontario
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 5 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugars until light and fluffy, about 5 minutes. Add eggs and extract; mix well. Add flour and baking powder (dough will be soft). Chill. , For filling, in a small bowl, stir egg white, sugar, almonds and lemon juice. Remove a portion of the dough at a time from the refrigerator. Place 1-in. balls of dough into miniature muffin cups, pressing slightly into sides and bottom. Place 1/2 teaspoon filling into each. Cover with quarter-sized circles of dough. , Brush with a little milk and top with an almond. Bake at 350° until golden, 14-16 minutes.
Nutrition Facts : Calories 119 calories, Fat 7g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 73mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
BLUEBERRY, ALMOND AND LEMON CAKE
A slice of this berry-dotted cake is perfect late in the morning, for afternoon tea or after dinner, with coffee. It keeps for up to three days in a sealed container, but is at its absolute best on the day it's made.
Provided by Yotam Ottolenghi
Categories brunch, snack, cakes, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees Fahrenheit/200 degrees Celsius. Grease a 9- or 8-inch/21-centimeter loaf pan with butter, line it with a parchment paper sling and butter the paper. Set the pan aside.
- Place butter, sugar, lemon zest and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed for 3 to 4 minutes, until light, then lower speed to medium. Add eggs in three additions, scraping down the sides of the bowl a few times as necessary. The mix may split a little but don't worry: It'll come back together once you add the dry ingredients.
- In a separate bowl, whisk together flour, baking powder, salt and almond flour. With the stand mixer on low, add the dry ingredients in three additions, mixing just until no white specks remain. Fold in about 3/4 of the blueberries by hand, then scoop batter into the prepared loaf pan.
- Bake for 15 minutes, then sprinkle the remaining blueberries over the top of the cake. Return to the oven for another 15 to 20 minutes, until cake is golden brown but still uncooked. Cover loosely with foil and continue to cook for another 25 to 30 minutes (less for a 9-inch pan, more for an 8-inch pan), or until risen and cooked, and a knife inserted into the middle of the cake comes out clean. Remove from oven and set aside in its pan to cool for 10 minutes before removing cake from pan and placing on a wire rack to cool completely.
- When cake is cool, make the icing: Add lemon juice and icing sugar to a bowl and whisk together until smooth, adding a bit more juice if necessary, just until the icing moves when you tilt the bowl. Pour over the cake and gently spread out. The blueberries on the top of the cake may bleed into the icing a little, but this will add to the look. Let icing set (about 30 minutes), slice and serve.
Nutrition Facts : @context http, Calories 527, UnsaturatedFat 9 grams, Carbohydrate 48 grams, Fat 36 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 18 grams, Sodium 125 milligrams, Sugar 35 grams, TransFat 1 gram
ALMOND TEA CAKES
Steps:
- Preheat oven to 375 degrees F.
- Grease mini muffin tins and set aside.
- Sift 2 ounce of the sugar, ground almonds and cake flour in a bowl. Add 1 egg white to form a paste. In another bowl whip the 3 egg whites until soft peaks form. Gradually add the remaining sugar. Continue to whip until the meringue is strong but not dry. Fold the meringue into the almond paste mixture and add the heavy cream at the end. Mix well.
- Fill the prepared muffin tins half full. Bake promptly in the pre-heated oven until golden, approximately 8 to 12 minutes, depending on the size of the molds. Cool the tea cakes about 5 minutes before unmolding them on a wire rack. Dust with confection sugar before serving. Store the cakes in an airtight container.
ALMOND-LEMON TEA CAKE RECIPE
It's not easy to head off by yourself in a new direction in baking, especially if you're a home cook looking for a holiday showstopper amid all the recipes for chocolate chip scones and blueberry muffins. Where are the passion fruit curd tarts, fromage blanc Bavarian cakes and the chocolate-ginger pots de creme?Thankfully, this season's cookbooks offer recipes for these delicious desserts and more.Of half a dozen new baking books I cooked from in recent weeks, three are distinguished by innovative, often easy-to-execute ideas: Kate Zuckerman's "The Sweet Life: Desserts From Chanterelle" (Bulfinch Press, $35); Elisabeth M. Prueitt and Chad Robertson's "Tartine" (Chronicle Books, $35); and "The Essence of Chocolate: Recipes for Baking and Cooking With Fine Chocolate" by John Scharffenberger and Robert Steinberg (Hyperion, $35).But tradition's not neglected. Dorie Geenspan's "Baking: From My Home to Yours" (Houghton Mifflin, $40) and "Whole Grain Baking" (The Countryman Press, $35) from the King Arthur Flour Co. are worthy entrants in the encyclopedia baking book field. And for the professional who need only see a full-page, close-up photo of elaborately plated desserts and little instruction to grasp a recipe, there's "Grand Livre de Cuisine: Alain Ducasse's Desserts and Pastries" by Alain Ducasse and Frederic Robert ($195, Stewart, Tabori & Chang)."Sweet Life," "Tartine" and "Essence of Chocolate" each includes spectacular recipes that are also seriously labor intensive -- a lemon meringue pie transformed into a grand cake from "Tartine," for example, or a "Sweet Life" recipe for goat cheese and purple basil souffle (yes, it's sweet, and it's delicious) that calls for running between the stove and the stand mixer to make an Italian meringue.Tantalizingly basicBut many of the recipes from these three books are fairly uncomplicated and allow you to achieve sophisticated desserts such as an orange chocolate ganache tart from "Essence of Chocolate" or pears baked until they're beautifully blistered and caramelized from "Sweet Life."Since 1999, Zuckerman has been pastry chef at the luxurious French-focused restaurant Chanterelle in New York. Her "Sweet Life" is filled with elegant desserts, for which she explains pastry kitchen techniques: prune Armagnac creme brulee, apricot and almond tart, that goat cheese and purple basil souffle. Her directions are smart and for the most part thorough and her voice is friendly, straightforward and personal. She also knows the value of a good cookie.In fact, she likes to cream butter. To cream and cream and cream. For a tart's hazelnut crust, butter and sugar are creamed together for up to eight minutes. She says longer creaming produces a crunchy, cookie-like texture (though it's easily chipped).The book is packed not just with detailed recipes and tantalizing photos but also with in-depth tips -- for cooking a stirred custard or making a caramel. And she's willing to do a lot of hand-holding, offering the kind of encouragement home cooks often need, with words like "don't be alarmed...."Yet some instructions could be better. For the goat cheese and purple basil souffles, there are no directions on whether to put the ramekins straight into the oven, in a water bath or on a Silpat-lined baking sheet, so I cooked some each way. The best were the ones from the baking sheet; they puffed up nicely (though not near as much as the one in the photo), and the lightly sweetened goat cheese with a fresh herbal note made a wonderful dessert.Her long-roasted pears are much easier to prepare, and they're visually stunning and delicious in their own caramel-y poaching syrup. They're baked with sugar, honey, water and lemon zest.The "Tartine" cookbook is a peek into what happens in the kitchen at the ridiculously popular Tartine Bakery in San Francisco's Mission District and includes recipes for the creations -- buttermilk scones, pumpkin tea cake -- that draw crowds.The book's design is attractive, with stunning, full-page photos, but the typeface for ingredients lists is small. The tone is somewhat matter-of-fact and the tips under "kitchen notes" are sometimes cursory, but it's a fun book because there are so many exciting flavors: a toasted almond and lavender parfait, a raspberry and geranium cream tart, a passion fruit and lime Bavarian.A recipe for lemon bars yields a near-perfect lemon curd, bright with lemon flavor and not too eggy, and the shortbread crust studded with pine nuts makes the bars that much better.An almond-lemon tea cake is moist, dense and rich with almond paste. And it's intensely flavored, the citrus heightened by a glaze of lemon juice, orange juice and sugar. The sugar crystallizes so when you bite into it, you get little crunchy explosions of flavor.Descriptions in important steps could sometimes be inaccurate, though. The pre-ferment for a brioche dough is described as a smooth batter. I made it twice, once by using the volume measurements called for and once with the weight measurements that are also given. Both attempts resulted in not a smooth batter, but a very dry dough. I didn't have the courage to continue with the recipe because there were many more steps involved and hours of rising time.But instant gratification came from an easy chocolate pudding (not baked, but one of the bakery's best-sellers) that is astoundingly good -- essentially a pastry cream made silky and smooth in a blender.The more than 100 recipes in "The Essence of Chocolate" are culled from Scharffen Berger files and include contributions from chefs, such as Thomas Keller's TKO cookies from Bouchon Bakery (a white chocolate filling sandwiched between two chocolate wafers) and Michel Richard's black and white creme brulee (a vanilla custard with a surprise layer of chocolate mousse). For the brulee, brown sugar is baked then finely ground, and when torched or broiled, it makes a perfect caramel-y burnt sugar crust.Baked hot chocolate, baked in mugs or ramekins, is listed in the "Intensely Chocolate" category and it's just that. The top layer comes out crisp, the center is like a chocolate pudding and the bottom is like very thick hot chocolate. But it's too gooey and rich for a full-mug serving. Smaller ramekins or espresso cups would better serve the recipe.An orange chocolate ganache tart is just as intensely chocolate, but orange zest in both the crust and the ganache is refreshing, and it can be thinly sliced.Maybe some of the pitfalls of "The Sweet Life," "Tartine" and "The Essence of Chocolate" are rooted in the fact that these are written by first-time cookbook authors. So when it isn't all wine and rosewater in the kitchen, it's comforting to be able to turn to longtime cookbook pros.In "Baking: From My Home to Yours," Dorie Greenspan is rooted in the home kitchen, offering no less than 14 recipes for brownies or brownie variations. Greenspan has written cookbooks with Pierre Herme and Julia Child, and her recipes work consistently. They're laid out clearly with what-you-see-is-what-you-get photos.Cream scones are deliciously flaky. French yogurt cake is moist and flavorful with a tender crumb. A French pear tart came out perfect. Far Breton, a lovely crepe-y cake studded with Armagnac-soaked prunes, is delicious. The only recipe that I didn't love was her brioche; the dough wasn't smooth and elastic, and the bread turned out dense and poundcake-like.A notch aboveAt the other end of the spectrum is "Grand Livre de Cuisine," the second volume in Ducasse's series. The desserts are amazingly beautiful in photos -- caramelized apple napoleons, fromage blanc tart with fraises des bois, apple quince cake.But the recipes aren't for novice bakers or anyone who doesn't happen to know what atomized glucose is, and the errors throughout the text and ingredients lists don't help: The texture of a pistachio tart made with just 12 grams of pistachio paste, as indicated in the recipe, turned out like cornbread, but with 120 grams of pistachio paste, it was moist and luscious.For sturdy recipes, "Whole Grain Baking" includes recipes that call for a variety of whole grains, the result of experiments with wheat, oats, corn, barley, rye, spelt or buckwheat in quick breads, crisps, yeast breads, crackers, cakes, pies and pastries.It's a workman-like book with more than 500 pages of not just recipes, but a lot of useful information about using liqueurs in frosting, how far ahead you can prepare your muffin batter, the advantages of getting your bread dough started by using a pre-ferment. With hundreds of recipes, you'll sometimes find more than one to a page, but they're easy to read and illustrations help make methods clear.The chocolate bete noir from "Sweet Life" was far more rich and delicious than the whole wheat chocolate zucchini cake from "Whole Grain Baking," but on the other hand, "Whole Grain's" sour cream blueberry muffins made with whole wheat flour, its cornmeal pancakes and milk and honey corn muffins were all great for breakfast.But you'll get way beyond breakfast as you flip through the pages of these baking books: date cake with toffee sauce, blueberry lemon chiffon tart -- I'd better go find my apron.
Provided by Betty Hallock
Categories DESSERTS
Time 1h30m
Yield Serves 8 to 10
Number Of Ingredients 13
Steps:
- Position a rack in the lower third of the oven and heat the oven to 350 degrees. Lightly butter and flour a 9-by-5-inch loaf pan, knocking out the excess flour.
- Sift together the flour, baking powder and salt twice. In a small bowl, combine the eggs and vanilla and whisk together just to combine.
- In the bowl of a stand mixer fitted with the 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 won't break up as well.
- Cut the 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 and beat until the mixture is light in color and fluffy, 3 to 4 minutes. With the mixer still on medium speed, add the eggs in a very slow, steady stream and mix until incorporated. Stop the mixer and again scrape down the sides of the bowl. Turn on the mixer again to medium speed and mix for 30 seconds more.
- Add the citrus zests and mix in with a wooden spoon. Add the flour mixture in two batches, stirring after each addition until incorporated. Scrape down the sides of the bowl one last time, then spoon the batter into the prepared pan and smooth the surface with an offset spatula.
- Bake until the top springs back when lightly touched and a cake tester inserted in the center comes out clean, 60 to 65 minutes. Let cool in the pan on a wire rack for 5 to 7 minutes while you make the glaze.
- To make the glaze, stir together the lemon and orange juices and the sugar in a small bowl. Place the wire rack holding the cake over a sheet of waxed paper or aluminum foil to catch any drips of glaze, and gently invert the cake onto the rack. If the cake does not want to release, run the tip of a small knife around the edge to loosen it. Brush the entire warm cake with the glaze, then let the cake cool completely on the rack. The cake breaks apart easily when warm, so don't attempt to move it.
- When the cake is cool, transfer it to a serving plate, using two crisscrossed icing spatulas or the base of a two-part tart pan to lift it. Serve at room temperature. The cake will keep, well-wrapped, for 1 week in the refrigerator.
ALMOND-LEMON TEA CAKE
Make and share this Almond-Lemon Tea Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Note: the key to making this cake batter smooth is incorporating the almond paste completely before the eggs are added; the success of the glaze-a pretty crystallized look and a proper set-requires 2 things, the glaze must be made just before it is brushed on the cake, and the cake must be warm from the oven so the sugar and juices can penetrate it properly and form crystals.
- Position a rack in the lower third of the oven; preheat oven to 350°.
- Lightly butter and flour an 8 ½ 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 won't 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 the eggs in a very slow, steady stream and mix until incorporated.
- Stop the mixer and again scrape down the sides; resume mixer at medium speed and mix for another 30 seconds.
- Add in the citrus zest and mix in with a wooden spoon.
- Finally, add the flour mixture in batches, stirring after each addition until incorporated.
- Scrape down the sides of the bowl one last time; spoon batter into prepared pan; smooth the surface with an offset spatula.
- Bake 45-50 minutes, until the top springs back when lightly touched and a pick comes out clean; let cool in pan on a wire rack for 5-7 minutes.
- Meanwhile, stir together the lemon and orange juices and sugar in a small bowl.
- Place the wire rack holding the cake over a sheet of waxed paper or foil to catch any drips; invert the cake onto the rack.
- Brush the entire warm cake with the glaze, then let the cake cool completely on the rack (the cake breaks apart easily when warm, so don't attempt to move it).
- When the cake is cool, transfer it to a serving plate; serve at room temperature.
LEMON ALMOND CAKE WITH LEMON GLAZE
Most lemon cakes rely on zest and juice for flavor. This one uses the whole fruit, pith and all, for an intense citrus flavor. There's also almond flour in the batter, which gives the cake a dense richness. If you can get Meyer lemons, use them here. Most likely the hybrid of a lemon and a mandarin, Meyer lemons, with thin skins and plenty of juice, are a bit sweeter and less acidic than regular lemons.
Provided by Melissa Clark
Categories cakes, dessert
Time 2h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Butter and flour a 9-inch springform pan. Put 2 lemons in a medium pot and cover with water by at least 2 inches. Bring to a boil, partly cover pot, and let simmer for 40 minutes, or until very tender.
- Use a slotted spoon to transfer lemons to a bowl. Let cool. Use a spoon to break open lemons and remove the pits. Purée lemons in a mini food processor or blender, scraping down the sides frequently.
- Heat oven to 350 degrees. Zest remaining lemon into a medium bowl. (Save the rest of the lemon for glaze.) Stir in almond meal, all-purpose flour, baking powder and salt.
- Using an electric mixer, beat egg whites until very foamy. With the mixer still going, gradually beat in 1/4 cup sugar, continuing to beat until stiff peaks form. Slide beaten whites onto a large plate.
- In the same mixing bowl (you don't need to wipe it out), beat egg yolks and remaining 1 cup sugar until thick and pale, about 1 minute. Beat in lemon purée, almond meal mixture and almond extract. Using a rubber spatula, fold in melted butter.
- Fold a third of the egg whites into the yolk mixture to lighten it. Fold in another third until well incorporated. Finally fold in remaining egg whites, taking care not to overmix. (A few white streaks are O.K.) Spread batter into prepared pan.
- Bake until top of cake is well browned and it springs back when lightly pressed in the center, 45 to 60 minutes. Transfer to a wire rack to cool.
- When cake is almost cool but still slightly warm (after about 30 to 45 minutes), make the glaze. Juice the zested lemon into a bowl and stir in confectioners' sugar until you have a thick but pourable glaze (if it's too thick, stir in a few drops of water). Pour glaze over slightly warm cake and let cool completely.
Nutrition Facts : @context http, Calories 493, UnsaturatedFat 4 grams, Carbohydrate 65 grams, Fat 23 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 238 milligrams, Sugar 52 grams, TransFat 0 grams
MOIST LEMON TEA CAKES
Whenever I serve these lovely bite-size glazed cakes, they get rave reviews...and I get requests for the recipe. Lemon and cream cheese make for a winning combination.-Charlene Crump, Montgomery, Alabama
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, extracts and lemon zest. Add flour; beat just until moistened., Fill greased miniature muffin cups two-thirds full. Bake at 325° for 10-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , In a small bowl, combine glaze ingredients. Dip tops of cakes into glaze; place on waxed paper to dry.
Nutrition Facts : Calories 93 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 38mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
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Almond Lemon tea cake is an incredibly moist and flavorful cake that is perfect for tea time or any occasion. The rich and nutty flavor of almonds blended with tart lemon juice creates a perfect balance of taste, making it hard to resist. The cake is incredibly easy to prepare and can be made with simple ingredients that are readily available in your pantry.
Ingredients:
Dry Ingredients:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Ground almonds
Wet Ingredients:
- Unsalted butter
- Sugar (white and brown)
- Eggs
- Vanilla extract
- Lemon zest
- Lemon juice
- Buttermilk
Preparation:
- Preheat the oven to 350°F (175°C) and grease a 9 x 5 inch (23 x 13 cm) loaf pan with butter and flour.
- In a large mixing bowl, whisk together the dry ingredients- all-purpose flour, baking powder, baking soda, salt, and ground almonds - until combined.
- In a separate mixing bowl, beat together the butter and sugar until light and fluffy, using a hand mixer or a stand mixer for about 2 to 3 minutes.
- Add in the eggs, one at a time, followed by the vanilla extract, lemon zest, and lemon juice, and beat the mixture together until well combined.
- Sieve in the dry ingredients to the wet mixture, one portion at a time, alternating it with the buttermilk until the mixture is smooth and creamy.
- Pour the cake batter into the prepared loaf tin, smooth the top with a spatula, and bake in the preheated oven for 50 to 60 minutes or until a skewer inserted in the center of the cake comes out clean.
- Once baked, remove the cake from the oven and leave it to cool in the tin for five minutes before transferring the cake to a wire rack to cool completely.
- Serve the cake cold or at room temperature, garnished with slices of lemon or dusted with powdered sugar.
Variations:
The Almond Lemon tea cake can be customized in several ways to elevate the taste and prepare a unique and delicious cake every time. Here are some of the variations that can be experimented with:Add fruits:
Add fresh fruits to the batter to impart a fruity flavor to the cake. Blueberries, raspberries, or strawberries are some of the popularly used fruits and work well with the cake.Add nuts:
In addition to ground almonds, other nuts like pecans, walnuts, or hazelnuts can be added to the cake batter for a crunchy texture and a nuttier flavor.Herbs and spices:
For those looking to add some extra flavor to the cake, herbs like rosemary or thyme, or spices like cinnamon or nutmeg can be used.Glazes and Frostings:
A simple glaze or frosting on the cake can take its taste to a whole new level. A simple lemon glaze or cream cheese frosting can be used to compliment the flavors of the cake.Conclusion:
The Almond Lemon tea cake is a timeless classic that is a treat for tea time or any other time of the day. The nutty and tangy flavor makes it a perfect dessert for even the pickiest eater. The recipe requires minimum effort and can be prepared with pantry staples. With simple variations, the cake can be transformed into a unique dessert that is perfect for any occasion.
Almond lemon tea cake is a perfect dessert to enjoy with a cup of tea or coffee. The combination of almond and lemon creates a unique blend of flavors that is both refreshing and indulgent. If you are looking to make an almond lemon tea cake recipe, here are some valuable tips to help you achieve the perfect cake that is moist, fluffy, and flavorful.