Almond-Lemon Poppy Seed Tea Cake

Ingredients:

Cake:

3/4 c. pastry or cake flour, measured then sifted

1/2 t. baking powder

1/8 t. salt

5 large eggs

1 t. vanilla extract

3/4 c. almond paste, at room temperature

1 c. sugar

1 c. unsalted butter, cut into 1 T. pieces, at room temperature

1 t. lemon zest, grated

1 t. orange zest, grated

1 1/2 T. poppy seeds

Citrus Glaze:

3 T. lemon juice, freshly squeezed

3 T. orange juice, freshly squeezed

3/4 c. sugar

Topping:

confectioners’ sugar

Recipe:

1. Position a rack in the lower third of the oven and preheat the oven to 350 degrees. Lightly butter and flour an 8 1/2-inch tube pan, 9-by-5-inch loaf pan, or 9-by-4-inch Pullman loaf pan, knocking out the excess flour.

2. To make the cake, 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.

3. 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 another 30 seconds. Add the citrus zests and poppy seeds and mix in on the lowest speed. Finally, add the flour mixture in 2 batches, mixing on the lowest speed after each addition until incorporated. Scrape down the sides of the bowl one last time, and then spoon the batter into the prepared pan and smooth the surface with an offset spatula.

4. Bake until the top springs back when lightly touched and a cake tester inserted in the center comes out clean, 45 to 60 minutes (internal temperature should register 190 degrees). Let cool in the pan on a wire rack for 5 to 7 minutes while you make the glaze.

5. 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 invert the cake onto the rack. If the cake does not want to release from the pan, 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.

6. When the cake is cool, dust top of cake with confectioners’ sugar and transfer it to a serving plate, using a large metal spatula 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.

Rating: 4 of 5

I thought this bread was divine. The lemon taste was not overpowering. The perfect amount I think. I love poppy seeds and think a lemon poppy bread is definitely the way to go!

Source: Lauren Hastings, from Tartine