Almond Tea Cake

Preheat the oven to 325° and arrange a rack in the center. Coat two 9-by-5-inch loaf pans with nonstick cooking spray.

Make the cake: In a small bowl, sift the flour together with the baking powder and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat the almond paste with the sugar at low speed until the mixture is sandy, about 4 minutes. Turn the mixer off and grate the lemon and tangerine zest directly over the bowl. Gradually add the butter on medium speed then increase the speed to medium-high and mix until fluffy, 2 to 3 minutes. Scrape down the sides of the bowl and the paddle attachment.

Add the eggs, one at a time, and beat at medium speed until combined. Add the vanilla. Scrape down the sides of the bowl and mix in the dry ingredients at low speed until just combined. Mix briefly with a spatula to ensure everything is incorporated. The batter should be light and fluffy. Pour the batter into the prepared pans and smooth the top. Bake until the cake is dark reddish-brown and a tester inserted in the center comes out clean, 50 to 60 minutes. Transfer to a wire rack and let cool for 20 minutes.

Make the citrus glaze: Meanwhile, in a medium saucepan, combine the tangerine juice with the lemon juice, sugar and water. Scrape the seeds from the vanilla bean and add the seeds and pod to the saucepan. Bring to a boil over medium-high heat. Continue to boil for 1 minute to thicken. Remove from the heat and discard the vanilla pod.

Invert the cakes onto a parchment-lined wire rack. Dust with confectioners’ sugar and brush liberally with the citrus glaze. Let the cakes cool completely before slicing and serving.