Best Almond Tea Cake Recipes

ALMOND-LEMON TEA CAKE

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.

ALMOND-GRAPE TEA CAKE

Steps:

• Preheat oven to 350 degrees. Lightly butter and flour an 3-by-8-inch metal loaf pan. In a large bowl, using an electric mixer, beat butter and 1/2 cup sugar on high until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until combined, scraping down bowl as needed. In a food processor, pulse almonds and 1/4 cup sugar until finely ground. Add flour and salt and pulse to combine. With mixer on low, beat almond mixture into butter mixture until combined. Beat in vanilla and lemon zest.
• Transfer batter to pan and smooth top. Press grape halves into batter in rows and bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 1 hour, rotating pan halfway through. Let cake cool in pan on a wire rack. To serve, remove cake from pan and slice. Store cooled cake, wrapped in plastic, at room temperature, up to 3 days.

ALMOND TEA CAKE

Steps:

• Preheat oven to 350°F.
• Melt butter and then add sugar in a mixing bowl.
• Beat in eggs one at a time.
• Add extract.
• Add flour and salt, mixing well.
• Pour batter into a large cast-iron skillet (9-11") that has been lined with foil.
• Sprinkle with almonds.
• Bake for 30 minutes.
• Cool completely and remove foil.

ALMOND SPONGE TEA CAKE

Steps:

• 1. Preheat the oven to 350ºF. Line the bottom of an 8-inch spring form pan with parchment paper.
• 2. Stir together the almond flour and potato starch. Set aside.
• 3. In the bowl of a mixer fitted with the whip attachment, beat the egg yolks until lightened. Add 1/2 cup of the granulated sugar and the vanilla. Beat on medium speed until the mixture is foamy and falls from the whip in thick ribbons.
• 4. In a separate clean bowl, beat the egg whites until foamy. Add the remaining 1/4 cup of granulated sugar. Beat until the egg whites hold stiff peaks.
• 5. Fold the egg whites into the yolk mixture. Fold in the almond flour mixture. Pour into the prepared pan.
• 6. Bake for 20 to 25 minutes until the cake springs back quickly when touched lightly.
• 7. Cool completely on a wire rack in the pan.
• 8. While the cake cools, make the Orange Glaze. Whisk together the powdered sugar, orange juice and zest.
• 9. Use a fork to drizzle the glaze over the cooled cake. Sprinkle it with the sliced almonds if desired.
• 10. This tender, moist sponge cake can be used in so many ways. Serve it plain with a dusting of powdered sugar. Split it in half and fill with rich chocolate ganache for a special birthday. Or serve it with cream and fresh berries, as the picture above. For more variety, make chocolate ganache for the top, and fill it with pastry cream for a Boston Cream PIe. For a Victorian Sponge, split, and fill it with whipped cream and preserves, your favorite flavor, ( raspberry, or blackberry it good! If desired, strain out the seeds) For a simple cake, spoon a pastry cream (or vanilla pudding, soft), and fresh strawberries. Layer slices of cake, fruit and pudding or whipped cream to make a simple trifle.

MOM/GRANDMA'S ALMOND TEA CAKE

Steps:

• Pour in greased and floured 9" inch round cake pan. Smooth the top with damp fingers. Brush top with egg white and pour off excess when done. Sprinkle with sliced almonds if desired.
• Bake 10 min. in preheated 400 degree oven. Then reduce over to 350 degrees and bake for an additional 25 min.