Lemon and Tea Cake
- 3 1/2 ounces 50% almond paste (100 g)
- 4 1/4 ounces granulated sugar (120 g)
- 5 teaspoons acacia honey (20 g)
- 5 teaspoons Trimoline (20 g)
- 10 1/2 ounces eggs (300 g)
- 4 teaspoons Earl Grey tea leaves (16 g)
- 6 3/4 tablespoons warm water (10 cl)
- 7 3/4 ounces sifted flour (220 g)
- 8 1/2 ounces warm butter (240 g)
- Earl Grey tea leaves (SQ)
- lemon chips
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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