Good to know Anne and thanks.
Last night, while mixing up the Golden Lemon Almond Cake, I worried hadn’t made it clear enough about which sauce I was talking about. I meant the sweet’n'salty but didn’t get it done. I got a late start and I wish so much that I could get in the mode of baking after work - I have just enough heavy cream for the sauce.
That cake does sound exceptionally worth it. Maybe I can muster up some energy and get ‘er done tonight or maybe tomorrow night or..
Just in case others read this too—the golden almond cake was excellent and everyone else thought so. Once again, I forgot to add the sugar to the almonds while processing AND I realized many of the recipes call for blanched almonds. Next time, I’ll boil them and squeeze the skins off em. that should be fun. So, anyway, I think those few issues caused the cake to be not as perfect as it could/should have been. But it was goobled up pretty darn fast this morning.
Thanks again ak, your help is appreciated. I will communicate my progress with this cake. Was the frosting too sweet or just right?