This buttery and rich tea cake makes a perfect host gift over the holidays. With a fine and sandy crust and collapsed middle, it only improves with age. We left ours on the counter with a paring knife and each time someone walked past it a little sliver was sliced off, and then another.
Almond Pistachio Tea Cake
~ adapted from Genius Desserts
1 cup (240g) sour cream, room temperature
1 tsp baking soda
2 cups 278g) Flourist Organic Sifted Red Fife 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 almond extract
Confectioners sugar for dusting (optional)
Preheat the oven to 350°F. Butter a 9 inch round springform cake pan and line the bottom with parchment paper.
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 Flourist Organic Sifted Red Fife Flour and salt.
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.
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.
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.