• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About Helen
    • About Helen
    • Contact
    • Press
  • Virtual Baking Classes
  • My Books
    • Baking as a Business
    • The New Pastry Cook
  • Recipe Index
  • Baking Information
    • Baking Information Index
  • Follow Helen
  • Subscribe

Pastries Like a Pro logo

menu icon
go to homepage
  • Recipes
  • About Helen
  • Summertime
  • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About Helen
    • Summertime
    • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • ×
    Home > Cakes

    Published: May 27, 2021 by Helen S Fletcher · This post may contain affiliate links · 4 Comments

    A Quick and Easy Summer Tea Cake

    Quick Teacake

    This Quick and Easy Tea cake could easily be offered at a high tea service. An easily made cake topped with a smattering of jam, whipped cream and fresh fruit.  Any flavor jam and any fruit can be used.

    Tea cakes are usually simple, single layered affairs so named because they are served with afternoon tea.

    Even better, the almond paste called for can be whipped up in the food processor in the matter of minutes, avoiding the need to spend a small fortune buying it in the store.  The almond paste is used for flavor, but just as importantly, for moisture in this cake which is made in a processor - or the mixer.  How easy is that?  I have a post that gives you two ways to make the almond paste.  I prefer the one with the simple syrup because it doesn’t require an egg white.  This almond paste would be great for marzipan.

    how to bake better custard
    Baking gets better when you subscribe

    Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.

    One more thing, the cake freezes beautifully so a great dessert is just minutes away.  This teacake goes from an elegant finish to a party or just as easily to the end a barbecue.

    Versatile, easy, quick, make ahead and beautiful, what more could anyone ask for?  Speaking of versatile add the rind of an orange, or a lemon or mix it up and make a citrus tea cake by adding the rind of all three.

    The recipe for this Almond Tea cake is based on my Orange Almond Tea cake.  Just omit the orange.

    Simple Syrup

    ½ cup water
    ⅓ cup + 1T sugar (75 grams or 2 ⅔ ounces)
    2 tablespoons corn syrup

    Combine the water, sugar and corn syrup in a small saucepan.  Bring to a boil and boil for 3 minutes. Remove from the heat and cool.  Leftover syrup may be stored in the refrigerator.  It is great for soaking cakes with or without adding liqueur or fruit juice to flavor it.

    Almond Paste

    For how to pictures go here.

    1 cup + 2 tablespoons almond meal or almond flour (140 grams or 5 ounce)
    1 cup + 2 tablespoons powdered sugar (140 grams or 5 ounces)
    3 tablespoons simple syrup from above
    1 tablespoon almond extract

    Combine the almond flour and powdered sugar in the processor bowl.  Process briefly to mix well.

    Combine the simple syrup and almond extract.  Stir well.  Pour over the dry ingredients in the processor in a circle.  Process until a ball forms.

    Use where almond paste is called for except in cookies.

    This can be stored well wrapped at room temperature for a week or so.  Store in the refrigerator or freeze for longer storage.

    Continue to the tea cake without cleaning the processor bowl.

    Yield:  330 grams or about 11 ½ ounces

    Baked Cake

    Almond Teacake

    For how to photos, go to the Orange Almond Tea Cake.

    1 cup + 2 tablespoons almond paste, packed tightly (290 grams or 10 ¼ ounces)
    1 cup +1 tablespoon sugar (215 grams or 7 ½ ounces)
    ⅔ cup butter, softened (140 grams or 5 ounces or 1 ¼ sticks)
    4 eggs
    ½ cup +2 tablespoons flour (85 grams or 3 ounces)
    ½ teaspoon baking powder

    Preheat the oven to 350 degrees.  Line the bottom of a 9x2 inch round baking pan with parchment paper; spray the center only and set aside.

    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 and baking powder, 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 and bake for 35 to 40 minutes until a tester comes out clean.

    Cool for 15 minutes, release the edges and remove from the pan.  Place on a rack,bottom side up  to cool completely.

    Processor Method 

    Place the almond paste and sugar 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 and bake as above.

    Yield:  935 grams.   1 - 9 inch single layer cake about 2 inches tall.

    Assembly

    1 cup heavy whipped cream
    3 powdered sugar (22 grams or ¾ ounce)
    ½ cup seedless red raspberry jam
    Fresh raspberries as needed

    Whip the cream and powdered sugar together to the medium stiff peak stage.  Set aside.

    Raspberry Jam on Quick Teacake

    Spread the jam over the cake layer.

    Whipped Cream on

    Pipe the cream on or alternatively spoon it on.

    Raspberries on

    Top with the fresh raspberries.

    Store in the refrigerator.

    Make Ahead Notes

    The cake can be made and frozen, well wrapped, for a couple of months.  Thaw at room temperature.  Assemble the cake early in the day and refrigerate.

    Print Friendly, PDF & Email

    More Cakes

    • Cupcakes are finished with a swirl of Strawberry Buttercream.
      Strawberry Buttercream Frosting
    • A slice of My Best Banana Cake Recipe sits on a white plate which is on a yellow gingham plate on a blue background.
      My Best Banana Cake Recipe
    • The Triple Lemon Cake consisting of a yellow crumb coated single layer cake finished with white meringue in the middle
      Triple Lemon Cake - Revised
    • Slices of the Orange Pistachio Loaf Cake sit on a white tray with a blue napkin behind it and abcup of tea to the right.
      Orange Pistachio Loaf Cake

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Ness Blackbird says

      May 28, 2021 at 12:53 am

      Thanks for the recipe!
      Do you think this would work with gluten-free flour?

      Reply
      • hfletcher says

        May 28, 2021 at 5:07 am

        Hi Ness - I would imagine so. I haven't tried it.

        Reply
    2. Hilary Moffett says

      May 27, 2021 at 9:45 am

      Hi, Helen! I'm sorry to say I didn't discover you much sooner than I did. I was able to find and buy a copy of your first book (what a gem!), but I can't seem to find your book entitled "European Tarts, Divinely Doable Desserts with Little or No Baking" anywhere! Is there a chance you have any copies you can sell directly? I just LOVE all of your recipes and tips. :)

      Reply
      • hfletcher says

        May 27, 2021 at 4:30 pm

        Hello Hillary - I'm so happy you're here. Unfortunately, that book is currently not available. Thank you so much for your kind words.

        Reply

    Primary Sidebar

    Hi, I'm Helen! Being a self-taught baker and owning a bakery for over 25 years, I found many ways to make baking more successful and less intimidating. Even busy people can bake as in many cases, recipes can be done over days. The goal is to make your baking life easier, more enjoyable, with great outcomes on a consistent basis.

    More about me →

    Subscribe to receive our free ebook

    SUBSCRIBE

    Summertime

    • Chocolate Truffle Raspberry Curd Tart
      Chocolate Truffle Raspberry Curd Tart
    • Nutella Ice Cream for No Churn Nutella Ice Cream
      No Churn Nutella Ice Cream
    • A slice of No Bake Strawberry Pie finished with whipped cream, sits on a white plate with a yellow gingham background.
      (Almost) No Bake Strawberry Pie
    • A slice of Pina Colada cheesecake with caramelized pineapple sits on a tan plate.
      Easy Pina Colada No Bake Cheesecake
    • A slice of the S'more Tart with it's browned marshmallow topping sits on a brown rimmed plate with a fork and napkin in the background.
      How to Make A S'mores Tart
    • Scoops of Caramel Brickle ice cream in a white dish on a gray plate.
      No Churn Caramel Brickle Ice Cream

    Popular Recipes

    • This Mini Pineapple Upside Down Cake features a pineapple slice with a cherry in the middle on top of a yellow cake sitting on a blue and white plate.
      Mini Pineapple Upside Down Cakes
    • A plate of Cuccidati, fig and nut filled Italian Cookies sprinkled with multi-colored nonpariels.
      Cuccidati - Italy's Finest Cookie
    • This picture shows a slice of the coffee cake on a white, lace edged plate on a marble counter.
      Apricot Crumb Coffee Cake
    • Langue de Chat cookies in a bowl.
      Langue de Chat
    • Angel food Cake
      Perfectly Easy Angel Food Cake
    • Large nut pieces for Chopping Nuts
      Chopping Nuts - A Quicker Way

    Available Now

    Available on Amazon, Barnes & Noble, Apple Books, as well as other sites and in book stores.
    AUTOGRAPHED COPIES ARE AVAILABLE
    Click here to purchase an autographed copy.

    Footer

    ↑ back to top

    About

    • About Helen
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Press
    • FAQ
    • Facebook
    • Twitter
    • Pinterest
    • Flickr
    • Instagram

    COPYRIGHT © 2025 PASTRIES LIKE A PRO