This Orange Almond Teacake is made from the same recipe as the Orange Almond Madeleines. In fact the madeleines. which we used as a petit four we thought of after we did the cake. They are not only a wonderful addition to a petit four tray but can also be arranged as a flower for presentation.
What makes this recipe a bit different from the original is the use of my almond paste in this Orange Almond Teacake. A teacake is usually a simple, one layer, uniced cake. While originally eaten with a cup of tea, coffee or nothing is fine in the states. The almond paste in this cake keeps it moist for days. The crumb of this cake is very close, not exactly dense but not exactly light either.
I was originally concerned with the homemade version of almond paste because the Almond Macaroons and Amaretti Cookies did not work well. However, when you use it in recipes for cakes or those recipes using frangipane, it works beautifully. David Leibovitz just posted a lovely Summer Fruit Tart with Almond Cream. The Almond cream is the classic frangipane. Other examples of almond paste being used in recipes are at the bottom of this blog. In my book, European Tarts, Divinely Doable Desserts with Little or No Baking (I know the longest baking book title ever!) I included a Peach Frangipane Tart with Rosemary.
This marvelously moist and flavorful cake was inspired by a recipe from Flo Braker’s book, The Simple Art of Perfect Baking. Flo Braker was instrumental in bringing baking and pastry to the forefront very early on. The addition of the orange rind really knocks it out of the flavor field. Oranges and almonds have an affinity for each other. I first used this flavor combination in my first book, The New Pastry Cook. I have included a processor version and a mixer version – both work equally well.
Anything with almond paste will brown very quickly due to the high sugar content. Watch towards the end of the baking time and cover the top loosely with foil sprayed with cooking spray and placed sprayed side down if browning too quickly.
The almond paste can be made weeks ahead and stored in the refrigerator or freezer. If frozen, thaw first. After that this cake whizzes together in a matter of minutes in the food processor.
This Orange Almond Teacake needs nothing more than a decorative sprinkling of powdered sugar. If you look for stencils on the internet you will find a lot of them for wedding cakes. Many come in rectangles and it is getting harder to find them for the top of 9 or 10 inch cakes. I have included some sources for cake stencils. Keep scrolling down as the ones appropriate for use on top of a cake are mixed in.
The Orange Almond Teacake is a wonderful foil for macerated fruit of any kind using a bit of liqueur and sugar when macerating. Strawberries. raspberries, blackberries, blueberries, peaches, nectarines or a combination of them all come to mind. Having said that, Mike could easily eat this whole cake by himself and by itself. Who are we kidding, I could too!!
Orange Almond Teacake – see Orange Almond Macaroons for how to photos
1 cup + 2 tablespoons almond paste, packed tightly (290 grams or 10 1/4 ounces)
1 cup +1 tablespoon sugar (215 grams or 7 1/2 ounces)
2/3 cup butter, softened (140 grams or 5 ounces or 1 1/4 sticks)
1/2 cup +2 tablespoons flour (85 grams or 3 ounces)
1/2 teaspoon baking powder
Zest from 1 large orange
Preheat the oven to 350 degrees. Line the bottom of a 9×2 inch round baking pan with parchment; spray the pan, including the sides. Set aside.
Processor Method: Place the almond paste, sugar and orange rind in the processor bowl. Process until mealy. Add the butter; process until mixed. Add all the eggs at once and process until smooth. Lastly add the flour mixture and process until completely combined. Pour into the prepared pan. Level and smooth the top.
Bake for 35 to 40 minutes until a tester comes out clean. Cool for 15 minutes, release edges and remove from the pan. Place on a rack, bottom side up to cool completely.
Place a stencil or doile on top of the cake and sprinkle with powdered sugar. Carefully remove the stencil to retain the design.
Mixer Method: Place the almond paste and sugar in a mixing bowl fitted with the paddle. Beat until large crumbs form. Add the butter and beat until well combined. Add
The eggs, one at a time and beat until smooth. Combine the flour, baking powder and orange zest, whisking to mix. Add all at once to the above and mix on low just until completely combined. Pour into the prepared pan, level and smooth the top.
Bake and finish as above for Processor Method.
Yield: 935 grams. 1 – 9 inch single layer cake about 2 inches tall.
Other recipes using almond paste that would work well with the homemade version are:
Nectarine Almond Frangipane Tart by Epicurious
Summer Fruit Tart with Almond Cream by David Leibovitz
Almond, Apricot and Cream Cheese Crostata by Epicurious
Cake stencils can be found on line at::