White Pumpkin and Almond Tea Cake

Recipe and photo courtesy Niloufer Mavalvala of Niloufer's Kitchen

6 oz or 1½ sticks unsalted butter, room temperature
1 cup granulated sugar
3 eggs, room temperature
2 cups all-purpose flour, sifted
¾ cups almond meal, skinless preferred
2 tbsp cornstarch
2 tsp baking powder
2 tbsp rosewater or rose gin
1 jar Le Bon Magot® White Pumpkin and Almond Murabba
¼ cup sliced almonds, with skins

Preheat oven to 350F (175C). Grease and flour an 8 x 8 inch (20 cm) square pan. Cream butter and sugar until light and fluffy. Add eggs one at a time until mixture is whipped and lighter in color. Reduce speed to lowest setting.

Alternate adding remaining dry ingredients and wet ingredients (rosewater or rose gin and White Pumpkin and Almond Murabba), starting and ending with dry ingredients.

Pour into prepared pan and sprinkle sliced almonds on top. Bake for 25-35 minutes or until center of cake reads 205-210F using a thermometer. Begin checking after 25 minutes. (If you don’t have a thermometer, test doneness with a skewer. The cake is done when the skewer comes out clean.)

Cool on a wire rack. Can be served warm or at room temperature. Be sure to store any remaining pieces in an airtight container.

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