I posted elsewhere that I was baking and baking while housebound during the blizzard of 2010…... This cake is just delicious….I look forward to getting a heritage tin. Although I have a more pronounced tin, I was afraid to use it as it is deeper so .....Valentine’s cake does not have to be chocolate.
I posted elsewhere that I was baking and baking while housebound during the blizzard of 2010…... This cake is just delicious….I look forward to getting a heritage tin. Although I have a more pronounced tin, I was afraid to use it as it is deeper so .....Valentine’s cake does not have to be chocolate.
I posted elsewhere that I was baking and baking while housebound during the blizzard of 2010…... This cake is just delicious….I look forward to getting a heritage tin. Although I have a more pronounced tin, I was afraid to use it as it is deeper so .....Valentine’s cake does not have to be chocolate.
which cake was this? It looks so moist and yummy.
Oops…it is moist and yummy… Golden Almond Lemon Cake from RHC.
Ooooo, pretty. I was fishing for an excuse to make this cake this week, still haven’t tried it yet. Must get it it soon!
You must…it has a distinctly delicious flavor….
Oh shucks, I meant to give credit to a previous post from Rose where she told how she grinds the almonds.. Worked perfectly to mix in some of the flower from the recipe.
I have some “almond flour” that I bought (ground almonds, that were already blanched). Has anyone tried substituting almond flour? The difference would be that it has not been toasted. I’m not sure I can get the blanched, sliced almonds. Pretty sure I can’t. It’s so time consuming to blanch the almonds, then grind them, etc. Been there, done that. Any advice?
It’s easy to toast the almond flour, I’ve done it with Bob’s Red Mill, which isn’t toasted. Just spread it out on a sheet pan and stir every few minutes.
For some cakes (bittersweet cocoa almond gen), the Bob’s Red Mill isn’t groud finely enough to produce the best texture, but it might work well for the lemon cake, I haven’t tried it yet. King Arthur makes a nice toasted almond flour, I keep it in the freezer.
I’ve made this cake twice and both times used whole roasted unsalted almonds. I weighed them out and then ground them in the food processor. Both times the cake was superb….not a crumb left!
Wow, this is so pretty
!
I read almost everyday about this cake in this forum. I’m glad I have bought my RHC yesterday and will get in some days, so I can also try this recipe.
As to blanch and ground almonds, I use ground almonds in many recipes and I always blanch and ground my almonds, because I think they taste better than the comercial.
I sincerely don’t think it is a hard work to blanch and ground almonds… actually I have fun doing it, specially when I think about the better results I will get.
I suppose you all know how to do it easily, but anyway, here is a quick step by step:
1. Place almonds in a bowl.
2. Pour boiling water to barely cover almonds.
3. Let the almonds sit for 1 minute and no longer.
4. Drain, pour cold water and let sit for 1 minute, and drain again.
5. Pat dry and slip the skins off by pressing the round end of the almond (with a little practice you will be able to press the entire skin off at once).
Tip: Don’t let almonds sit in hot water too long or they will lose their crispness.
I also spread the almond flour out in a pan and toast it. Much easier than grinding my own. It is finer than the ground almonds that you make in the food processor, so the cake’s texture is slightly different. I’m usually willing to do anything to get a delicious cake…no job too big…but there are times that I just don’t want to wash that food processor LOL.
I have toasted small amounts of almond flour in a heavy pan on top of the stove. Stir frequently, keep an eye on the heat, and let your nose tell you when they are done!
