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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.
To create a cake like the one pictured, Jensen strongly urges home cooks to buy a Pullman-style loaf pan. In her words: “Standard loaf pans scream ‘quick bread,’” she says, and this cake deserves the more elegant form a Pullman loaf pan provides.
Visiting Portland this summer? Check out Jensen’s dessert truck at its new location.
Make more street food at home with the help of John T. Edge’s new food truck cookbook.
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