Description
Afternoon tea just got a little better with this perfect almond tea cake served with powdered sugar and berries.
Ingredients
Units
Scale
- 1 cup all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 cup salted butter (1 stick), room temperature
- 1-2 tablespoons add’l butter to butter the cake pan
- 1 teaspoon orange zest
- 2 large eggs
- 1 teaspoon almond extract
- 1/4 to 1/2 cup of sliced almonds
- Sifted powdered sugar, topping
- Berries, optional garnish
- Mint leaves, optional garnish
NOTE: you will need a 9” or 10” cake pan, parchment paper and a hand-held blender.
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Instructions
- Place your cake pan on top of a piece of parchment paper and trace the bottom with a pencil. Cut the circle with a pair of scissors.
- Soften a chunk of butter and use it to butter the bottom and sides of your cake pan. I used paper towel to spread the butter. After you butter the pan, place the parchment paper circle on the bottom and butter that too. Set aside.
- Put your dry ingredients in a bowl: flour, sugar, baking powder. You can add a pinch of salt if you want.
- Cut the butter right into the bowl with your dry ingredients. I used a butter knife and let the pieces fall right into the bowl.
- Using a fork or pastry cutter mix the butter and flour together until it forms a slightly crumbly mixture. Should take a couple of minutes.
- This is optional, but zest about a teaspoon of orange zest from an orange or use a lemon if that’s what you have on hand.
- Crack two eggs into a small bowl and add the almond extract. Beat until combined, then add the orange zest. Beat again to combine.
- Using a hand-held mixer, add the wet ingredients to the dry ingredients starting on low speed and increasing as the mixture becomes a smooth batter. This is a thicker batter just so you know.
- Transfer the batter to your buttered cake pan with a spatula and make sure to scrape the sides. Have a warm glass of water on hand to dip your spatula in order to smooth the cake batter evenly across the bottom of the pan.
- Sprinkle the sliced almonds across the top of the cake – anywhere from ¼ cup to ½ a cup.
- Bake in a preheated oven at 350 degrees for 25-30 minutes – use a toothpick to check for doneness.
- Let the cake cool down for about 30 minutes or so. Use a small, sharp knife and run it around the edge of the cake pan to make sure nothing is sticking there. Then flip the cake onto a plate. Let it sit a minute before slowly removing the cake pan. Carefully, and slowly, peel off the parchment paper.
- Get the plate you are serving the cake on and flip the cake back to that plate so the almond side is facing up. Sift powdered sugar over the cake just before serving. Do not put the powdered sugar on the cake while it is still warm or it will likely melt.
- Garnish the plates with optional berries (blueberries, raspberries, blackberries) and mint leaves.
