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Citrus Tea Cake

Source of Recipe

Flo Braker


List of Ingredients

CAKE:
3 1/2 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup almond paste
1 1/4 cups sugar
1 1/4 cups butter
grated zest of 1 lemon
grated zest of 1 lime
5 eggs
2/3 cup milk

GLAZE:
1 tablespoon unsalted butter
juice of 1 lemon
juice of 1 lime
3/4 cup powdered sugar, sifted


Recipe

Finished with a tart citrus glaze, this sweet almond and citrus Bundt cake can be made a day in advance. After glazing the cake, let it cool thoroughly, then wrap well with plastic wrap or place in an airtight container. This will allow the flavors to develop further. Dust with confectioners' sugar just before serving. Have all the ingredients at room temperature. Position a rack in the lower third of an oven and preheat to 325ºF. Grease and flour a Bavaria cake pan or 10-cup Bundt pan. To make the cake, over a sheet of waxed paper, sift together the flour, baking powder and salt. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the almond paste on low speed until pea-size crumbs form, about 30 seconds. Increase the speed to medium, add the granulated sugar in a slow, steady stream and beat until blended, 2 to 3 minutes. Add the butter 1 to 2 Tbs. at a time and beat, occasionally scraping down the sides of bowl. Add the lemon and lime zest and continue beating, occasionally scraping down the sides of the bowl, until the mixture is light and fluffy, 4 to 5 minutes. Increase the speed to medium-high, add the eggs one at a time and continue beating, occasionally scraping down the sides of the bowl, until the mixture is just blended.

Reduce the speed to low and fold in the flour mixture in three additions, alternating with the milk and beginning and ending with the flour, until the batter is smooth and thoroughly combined. Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the center. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour and 10 minutes. Transfer to a wire rack and cool the cake upright in the pan for 10 minutes. Meanwhile, make the glaze: In a bowl, whisk together the butter, lemon juice, lime juice and confectioners’ sugar until smooth. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Generously brush the warm cake with the glaze. Let the cake cool completely before serving. Serves 20.