I thought I'd baked every solitary thing in my Tartine Bakery cookbook. If you saw my copy of Elisabeth Prueitt and Chad Roberts's first baking book featuring all the basic recipes from San Francisco's best beloved bakery, weathered with chocolate drips and butter-finger stains, you'd assume so, too. Lucky for me, there was one more gem tucked between some sugared pages that I discovered a few months ago, and I've been waiting for an excuse to give it a go. (Thank you, Easter!)
This Almond Wreath Cake with Citrus and Rose is super rich and moist, with the most satisfying crunch from the citrus glaze. I added a bit of rose water in place of vanilla for a subtle nod to spring and used Meyer lemons for an additional extra floral note for my spring theme. (And because I have a few trees in my yard;)
I baked it in my favorite vintage 10" tube pan for a wreath shape and served it up with whipped Meyer Lemon cream and fresh strawberries. We had it for Easter dessert, but I'm already planning to make it again for a morning coffee treat. It's a winner, and I hope you enjoy it, too!
And if you decide to doll it up with edible flowers, Cake Bloom style, be sure to tag me (#cakebloom,) so I can see it:)
ALMOND WREATH CAKE WITH CITRUS & ROSE
- 3/4 C cake flour
- 1/2 tsp baking powder
- 1/8 tsp salt
- 5 large eggs
- 1 tsp rose water
- 7 oz almond paste, at room temperature
- 1 C sugar, plus 3/4 C
- 1 C unsalted butter, at room temperature
- Meyer lemon zest, grated
- orange zest, grated
- 2 Tbsp poppy seeds
- 3 Tbsp Meyer lemon juice
- 3 Tbsp orange juice
- powdered sugar, optional
Lightly butter and flour your desired cake pan. I used a 10" tube pan, but a 9" x 5" loaf pan also works well.
Position rack in lower third of oven and preheat the oven to 350 degrees F.
First, sift flour, baking powder and salt together into a medium bowl.
In a separate bowl, combine eggs and rose water, and mix just to combine.
Next, in a food processor with a blade attachment, add pieces of soft almond paste in chunks and pulse to break up the paste. Once crumbled, add one cup sugar and continue pulsing mixture until sugar is evenly distributed throughout almond paste.
Using a stand mixer with a paddle attachment, add almond-sugar mixer and butter, one tablespoon at a time, and beat until combined. Continue mixing on low speed, stopping to scrape down sides of bowl as needed with a rubber spatula. Then turn mixer on low and continue beating on medium speed until sugar paste and butter is light and fluffy, about three to four minutes.
With the mixer on medium, add eggs one at a time, followed by flour mixture in batches just until smooth. Finally, using a wooden spoon, add zests and poppy seeds, and stir until combined before pouring into cake pan and baking 45-50 minutes until cooked through and cake tester comes out clean. Remove cake from oven and let it cool in its pan five to seven minutes while you make the glaze.
To make the glaze, stir together lemon and orange juices with remaining 3/4 cup sugar, and heat over low heat (or pop in microwave for 30 seconds) to dissolve sugar.
Once cake has rested for 7 minutes, it should release easily from the pan, but if it looks like it may stick, run a knife tip around edge of cake. Next, place a wire rack over cake and invert the cake onto the rack before removing cake pan. Set cake and rack over a parchment-lined baking sheet to catch drips and brush entire warm cake with glaze.
Let the cake cool completely on the rack before dusting with powdered sugar and carefully transferring to a serving plate using the sturdy base of a tart pan or two large flat spatulas.
Serve the cake with freshly whipped cream sweetend with sugar and Meyer lemon juice, and fresh strawberries, and garnish with edible flowers.
For more seasonal recipes, check out my RECIPE INDEX.