March 24, 2023

Yellow Lily’s Almond Spice Cake

This cake is inspired by our tea Gilded Lily, if any of you are familiar with this tea then you might know that its flavor profile is described as “spiced cake decorated with lemon icing and sugared almonds”. At one point in the fairytale “Yellow Lily” a beautiful fairy {Yellow Lily} presents the Prince of Erin with a meal of frosted cakes and almonds, among other delicacies!

The fairies here at the FTT enchanted forest figured that it was high time we share this very recipe with all of our friends and fae; and because so many of you have asked us for recipes to enjoy with your tea - we are positive that you will love this one!

This almond spice cake is very much Gilded Lily infused, as its made with tea infused buttermilk and then soaked with a simple syrup made from this blend as well.

Infused Buttermilk: If you have never infused tea in buttermilk, or cream, or anything like that - you’ll be pleased to know that it is truly quite simple! Take 1 {heaping} teaspoon or teabag of tea per cup of buttermilk, sit the tea in the buttermilk, and leave it all in the fridge overnight. The next day remove the tea and what you’re left with is a delicately flavored baking ingredient that can be used in any recipe that calls for some form of milk or cream!

Simple Syrup: As for the simple syrup… boil 1 cup of water in a small sauce pot and take off the heat. Then steep 1 heaping teaspoon {or teabag} of Gilded Lily in the hot water for about 4 minutes, remove the tea, and place the saucepan back on the stove on low heat. Stir in 1 cup of granulated sugar; when all the sugar has been dissolved turn off the heat and remove the saucepan. Now, is a perfect time to stop and allow your simple syrup to cool — however — this is also the perfect time to add pixie dust until your heart is content, like any true fairy or fae creature would do. Allow the simple syrup to cool and spoon a thin layer of it all over the top of your cake when it comes out of the oven (this will keep your cake nice and moist). Any syrup that is left over is perfect for sweetening your tea!

Ingredients:

1 1/2 cups boiling water
1 cup chopped almonds
1 1/2 cups unsalted butter, softened
3 cups light brown sugar
6 large eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon caraway seeds (optional)
1 1/2 cups buttermilk (infused with Gilded Lily) {see above}
Gilded Lily simple syrup {see above}

Instructions:

Preheat the oven to 350°F (175°C) and grease a 10-inch (25cm) tube pan with butter or cooking spray and dust with a pinch of flour
Combine boiling water and 1 cup almonds; let stand 5 minutes. Drain well and then set aside.
In a large bowl, cream the butter and light brown sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
Gradually add the dry ingredients to the creamed mixture, alternating with the infused buttermilk, until everything is well combined.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 60-75 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10-15 minutes before removing it and transferring it to a wire rack to cool completely.
Spoon a small layer of Gilded Lily simple syrup atop your cake and then allow it to finish cooling
Decorate your pound cake by spooning lemon icing on top and add other goodies such as Jordan Almonds, candied lemons, dried citrus, edible flowers, pixie dust, or whatever else makes you happy! Pair with a steaming teacup of Gilded Lily and enjoy!