Last night I made this:
http://www.davidlebovitz.com/2010/06/almond-cake-recipe/
I made it in a 8.5x8.5 square pan. I'm convinced it would have been nicer in a round pan, but ya do what ya have to, right? I don't have a round pan right now.
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| Wouldn't this have been prettier if it were round? |
It was good, but unfortunately I used salted butter instead of unsalted by accident, and I think the salt overwhelmed the almond taste a little bit. It wasn't bad, but almond's a delicate flavor and doesn't stand up to salt the way that chocolate or caramel does. I bet it'll be fabulous with the correct butter. And it's definitely a bit better after it's had some time to sit - it gets moister and the flavor matures somehow.
So I'll have to try again.
Also, n.b., Bob the food processor, whose work bowl is only about 7 cups or so, was a tight fit for this cake. I had to dump the batter into a separate bowl before adding the flour. Not surprising, really--poor Bob has always been on the small side, as much good food as I pour into him.
Text of recipe reproduced
after the jump in case it ever goes away (because you bet I want to make this again):
