Almond-lemon tea cake from Tartine: Sweet and Savory Pastries, Tarts, Pies, Cakes, Croissants, Cookies and Confections (page 109) by Elisabeth Prueitt and Chad Robertson

Where’s the full recipe - why can I only see the ingredients?

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

  • MsMonsoon on February 07, 2022

    Made this again using Miyoko's vegan unsalted cultured butter and it totally worked. Added poppy seeds. From the directions, I can't tell if you're supposed to leave the cake inverted when you take it out of the pan to glaze it. I left it upside down and it looked ok. I think I'd need a pullman-like pan to make it look like the photo in the book, but it's close! Don't be afraid of the cake browning in the oven. The inside stays moist and yellow and the darker crust makes a nice visual contrast.

  • EmilyR on February 10, 2019

    I made several variations of this to find which one I liked the most : following the recipe by the book, adding poppy seeds as at Tartine, adding poppy seeds + folding in some whipped cream. It probably could have baked longer, but we were overzealous. The whipped cream version came out of the pan easiest. One of my kids proclaimed they wanted to spend all of their toothfairy money on that same cookbook.

  • nadiam1000 on January 12, 2018

    I love, love this cake at the bakery and this recipe is a winner. I added the poppy seeds, although not called for in the recipe so I could match the bakery version. I would like the loaf to be bigger, the slices are smaller and less square than the version at Tartine (double recipe, larger pan??). The almond paste makes this so moist and flavorful along with the tart lemon is such a wonderful combination.

  • anya_sf on September 07, 2017

    Very soft and tender. Easy to eat way too much. I did not bother sifting the flour. I also used the mixer the whole time, using the stir setting to add the zest and flour, with just the final mix by hand. The photo next to this recipe shows poppy seeds, so I added a couple of tablespoons at the end. So delicious! Wish it weren't so fattening.

  • yassoma on August 15, 2016

    This was the first recipe I made from the cookbook and I loved it SO MUCH. I made the almond paste myself, but I'll try store-bought next time.

  • robinelizabethleslie on April 08, 2014

    SO GOOD. Seriously, rich and tender, and that crystallized crust! Oh man, yum.

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