Lemon and Tea Cake

Credit: Mathilde de l'Ecotais
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Step 1: Preparing the batter

Mix the tea and the warm water. Leave steep.

In the meantime, mix the sugar and almond paste in an electric mixer. Little by little, fold in the honey, inverted sugar and eggs to obtain a smooth, creamy batter. Continue by whisking in the sifted flour, then the warm butter. Finish by adding the tea. The mixture must be smooth and even.

Step 2: Making and baking the cake

Grease and flour 1 1/4 inch (3 cm) square molds. Pour in the batter and bake in a 338°F (170°C) convection oven, steam vent open, for about 10 minutes.

Turn out onto a rack and let cool. Quarter the lemon chips and stud the cake with them. Sprinkle some tea leaves harmoniously on top.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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