Thanks, guys! I cut a wedge this morning and tasted this. It reminds me of pate sablee, it has a buttery almond taste with a hint of sweetness. There’s also a little crunch from the almonds. You definitely want to use a good butter for the taste. It’s pretty good. It’s a rich, dense cake. I think I will try serving it with a raspberry coulis and creme fraiche and see how that goes.
For the pan, I didn’t exactly measure it but I think it’s the 9.5x1 inch. I have the same brand that Rose recommended in the book (Gobel); it’s non-stick so the cake came off pretty easily. It baked as per instructions in the book, it rose a bit higher than 1 inch during baking but it flattened out to just about the height of the pan. It cooked for exactly 35 minutes in my oven, when I pressed lightly in the center, it sprang back so I took it out.