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Almond breakfast cake from Tartine: Sweet and Savory Pastries, Tarts, Pies, Cakes, Croissants, Cookies and Confections by Elisabeth Prueitt and Chad Robertson

  • almond paste
  • eggs
  • fruits of your choice
  • almond meal
  • store-cupboard ingredients

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on June 30, 2017

    I did not have a glass 8" round cake pan, so I used a glass 8" square pan. The round pan would have been extremely full. I question the pan size, as the recipe notes "makes a 10" cake". The batter comes together easily. I used raspberries and blackberries for the fruit, maybe 3/4 pint; the fruit on top was not too crowded. I had a real problem with the baking time. It was very hard to tell when it was done, as the recipe mentions. I did use a knife to lift up the fruit, and after 40 min, it was definitely not done. But even after 60 min, it didn't seem done. It finally seemed all the way done in the center after 75 min, but by that time, the edges were quite dark (although not burnt) and ended up rather dry and hard. I turned oven down to 325 after 50 min to prevent overbrowning. Anyway, the flavor was very good (almonds and fruit - yum), although it's extremely rich and sweeter than I'd normally make a breakfast cake. Would tweak ingredients, pan, and baking time if I made it again.

  • jnetlw on September 08, 2012

    I've made this recipe multiple times each with a different fruit. ALWAYS a hit. The almond is refreshing. My favorite version was with plums.

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