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Most desserts are best served the day you make them. We can’t say the same about Portland pastry chef Kir Jensen’s dense almond tea cake, which is a great keeper whose flavor only gets better with age. In her sassy new cookbook, The Sugar Cube, the food-cart owner shares the recipe for her tea cake and other deliciously twisted treats like doughnut-misu and curried-carrot cupcakes. This sophisticated dessert stands out with a deep mahogany crust and spongy lemon-yellow crumb. Serve it to company with lemon curd and fresh berries or stash it away to enjoy solo day after day with a cup of tea.
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