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HOME BAKING RECIPE || Almond Pistachio Tea Cake for Afternoon Tea Parties

Health and WellnessGuest Userbaking at home, baking, home baking, baking recipes, easy recipes, tea cakes, cakes, cake recipes, cake recipe, dessert, dessert recipe, sweet recipe, baking recipe, home baking recipe
HOME BAKING RECIPE || Almond Pistachio Tea Cake for Afternoon Tea Parties

What is life without cakes?

For those who are on a regimented diet, it’s entirely okay to have cravings for something sweet from time to time. This no-frills Almond Pistachio Tea Cake from Flourist is for those times, exuding understated elegance and subtle fragrance of pistachio.

This buttery and rich tea cake would also delight any folks you have around for an afternoon tea party. With a fine and sandy crust and collapsed middle, this cake only improves with age. If you leave it on the counter with a paring knife, it might just be gone in minutes!

Almond Pistachio Tea Cake

Ingredients

  • 1 cup (240g) sour cream, room temperature

  • 1 tsp baking soda

  • 2 cups (278g) Flourist Organic Sifted Red Fife Flour or any freshly filled wheat flour

  • 1/2 tsp salt

  • 1 cup (227g) butter, softened

  • 3/4 cup (162g) sugar

  • One 7 oz tube of almond or almond-pistachio paste (can be found in specialty grocery stores)

  • 4 large egg yolks, room temperature

  • 1 tsp of almond extract

  • Confectioners sugar for dusting (optional)

Instructions

  1. Preheat the oven to 350°F. Butter a 9-inch round springform cake pan and line the bottom with parchment paper.

  2. Stir together sour cream and baking soda in a small bowl. Set aside for a few minutes to let it puff up. In a medium bowl, whisk together flour and salt.

  3. In a food processor, cream butter and sugar together until fluffy, about 3-5 minutes. Crumble almond paste through the top feeding tube, pulsing until smooth. Add egg yolks one at a time, mixing after each addition. Add the sour cream mixture and almond extract, and pulse to just combine. 

  4. Scrape the batter into a large bowl and fold in the flour mixture until smooth and no dry spots of flour remain. Tip batter into the prepared pan and smooth over the top. 

  5. Place cake on a baking sheet and bake for 50 minutes or until the top is golden and springs back when lightly pressed. Let cool on a rack before removing the sides of the pan. Dust with confectioner's sugar if desired.