c i r k a

Almond Citrus Pound Cake

Cake

  • 3/4 c (75g) sifted cake flour
  • 1/2 t baking powder
  • 1/8 t salt
  • 1 t lemon zest (1 lemon)
  • 1 t orange zest (1 orange)
  • 5 large eggs, room temperature
  • 1 t vanilla
  • 7 oz (3/4 c) almond paste, room temperature
  • 1 c (200 g) granulated sugar
  • 8 oz (2 sticks) unsalted butter, room temperature

Citrus Glaze

  • 3 T lemon juice
  • 3 T orange juice
  • 3/4 c (150 g) granulated sugar

Equipment

8 1/2“ tube pan, 5×9 loaf pan or other 7-8 c decorative pan


  • position rack in lower 1/3 of oven, preheat to 350 F
  • grease and flour pan
  1. sift flour, baking powder, and salt (in order) into sifter, sift 3 times (or use triple sifter)
  2. combine and lightly whisk eggs and vanilla in small bowl
  3. pulse almond paste in food processor to break up; slowly incorporate the sugar


Serves: X      Total cook time: X
Source: Tartine, Simple Art of Perfect Baking



recipe/almondcitruspoundcake.txt · Last modified: 2018/10/28 17:48 by john