Almond Tea Cake

It’s just the most wonderful moist cake that keeps very well. It will soon have your guests asking if you made “the cake” for them. With lots of almond goodness, it will be sure to be a crowd pleaser.

  • Servings: 16
  • Cook Time: 35 mins
  • Main Ingredient: almonds


  • 1 can Baker's Joy® Original Non-Stick Baking Spray with Flour
  • 18 blanched almonds
  • 1 1/2 cups all purpose flour
  • 1/3 cups corn starch
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 1/3 cups butter (melted)
  • 1/4 cup frozen orange juice contentrate (thawed)
  • 1 Tbsp. grated orange peel
  • 1 1/3 cups sugar
  • 5 eggs
  • 5 egg yolks


Preheat oven to 325°F. Spray a 10 or 12-cup bundt pan with Baker's Joy® spray. (If using a 10-cup pan, fill 3/4 full and make three to four cupcakes with remaining batter.) Arrange almonds in bottom of pan in flutes, securing with a small dab of butter. Combine flour, cornstarch and baking powder in a small bowl; set aside. Combine butter, orange juice concentrate, orange peel and vanilla in another bowl; set aside. Beat sugar, eggs, egg yolks and vanilla in a large bowl with electric mixer until triple in volume. Gradually beat in flour mixture. By hand, fold in butter mixture until well incorporated. Carefully spoon batter into prepared pan. Bake 60-70 minutes until toothpick inserted into center of bread comes out clean. Cool on wire rack for 10 minutes. Remove from pan and cool completely. Raspberry Sauce (optional)Combine raspberries, sugar and lemon juice in saucepan about 10 minutes. Remove from heat and strain to eliminate seeds. Serve chilled. Recipe is courtesy of Nordic Ware®