Almond Lemon Tea Cake Recipes
ALMOND CAKE RECIPE
This is the easiest almond cake with just 4 main ingredients. This cake has a soft, moist crumb and is lightly sweet with a pop of lemon flavor. You won't believe it is a grain free and gluten free cake recipe!
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 40m
Number Of Ingredients 6
Steps:
- Grease/butter a 9" cake pan or 9" springform pan. Line the bottom with a circle of parchment paper. Preheat oven to 350˚F.
- In a large mixing bowl, combine 4 egg yolks and 1/2 cup sugar. Beat with an electric hand mixer on high speed 3 minutes or until thick, creamy and lightened in color. Add 1 1/2 cups almond flour and 1 Tbsp lemon zest and use a spatula to fold and stir together until incorporated. Wash and dry attachments from the mixer.
- In a second large mixing bowl, add 4 egg whites and beat together until stiff peaks form (about 2 minutes). Fold the egg whites 1 heaping spoonful at a time into the almond batter, folding with each addition just until incorporated and scraping from the bottom of the bowl to ensure batter has an even consistency.
- Once all the egg whites are incorporated and batter is even in consistency (do not over-mix), transfer batter to the prepared baking pan and sprinkle the top with 1/4 cup sliced almonds. Bake at 350˚F for 30 minutes or until top is firm.
- Let cake rest in the pan 15 minutes then run a thin spatula around the sides and invert it onto your hand then place it right side up on the rack. Let cool to room temperature and garnish with powdered sugar and lemon slices if desired.
Nutrition Facts : Calories 218 kcal, Carbohydrate 17 g, Protein 7 g, Fat 14 g, SaturatedFat 1 g, Cholesterol 81 mg, Sodium 31 mg, Fiber 2 g, Sugar 13 g, ServingSize 1 serving
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.
SWEDISH VISITING CAKE
If you like almonds and if you like tea cakes, you'll love this cake. It's so easy to make and has a wonderful almond flavor.
Provided by Kirbie
Categories Dessert
Time 35m
Number Of Ingredients 10
Steps:
- Center a rack in the oven and preheat the oven to 350°F. Butter a seasoned 9-inch cast-iron skillet or another heavy ovenproof skillet, a 9-inch cake pan or even a pie pan.
- Pour the sugar into a medium bowl. Add the zest and blend the zest and sugar together with your fingertips until the sugar is moist and aromatic. (I left out the zest)
- Whisk in the eggs one at a time until well blended. Whisk in the salt and the extracts. Switch to a rubber spatula and stir in the flour.
- Finally, fold in the melted butter. Scrape the batter into the pan and smooth the top with a rubber spatula. Scatter the sliced almonds over the top and sprinkle with a little sugar. (The recipe says to sprinkle granulated sugar. I chose raw sugar)
- Bake the cake for 25 to 30 minutes, or until it is golden and a little crisp on the outside; the inside will remain moist. Remove the pan from the oven and let the cake cool for 5 minutes, then run a thin knife around the sides and bottom of the cake to loosen it. You can serve the cake warm or cooled, directly from the skillet or turned out onto a serving plate.
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-GRAPE TEA CAKE
This sweet treat makes the perfect snack for a tea party or brunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h20m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 611 g, Fat 41 g, Fiber 5 g, Protein 14 g, SaturatedFat 14 g
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.
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