RLB’s Golden Almond Cake
Posted: 12 December 2007 12:29 PM   [ Ignore ]
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I think I said somewhere on this board that I love RLV’s Luxury Butter Cake the most…  this has been usurped by her Golden Almond Cake.

I also discovered that this is a recipe that tolerates changing pan sizes, and I’ve read at least one blogger talk about changing from sour cream to cream and loving the result (try at your own risk).  I love a tolerant recipe!

Here’s a photo of the cake, layered with lemon curd and frosted with a meringue-based icing, which I torched.  More details here.

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Posted: 12 December 2007 07:45 PM   [ Ignore ]   [ # 1 ]
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This is so incredibly GORGEOUS!!

I’m totally impressed.

(was it as good as it looks?)

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Posted: 12 December 2007 07:48 PM   [ Ignore ]   [ # 2 ]
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Anna - 12 December 2007 11:45 PM

This is so incredibly GORGEOUS!!

I’m totally impressed.

(was it as good as it looks?)


Yes, Anna. smile

This was good served cold from the fridge, but *excellent* after we let it sit at room temp for a couple hours.

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Posted: 12 December 2007 11:52 PM   [ Ignore ]   [ # 3 ]
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Julius, congratulations on a beautiful cake! I’m impressed with how lovely a simple technique like those dramatic swirls can be!

(I’m a big fan of simple decoration myself, so I’m always looking for more ideas.)

Congratulations on your anniversary, and best wishes for many more!

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Posted: 13 December 2007 12:31 AM   [ Ignore ]   [ # 4 ]
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Barbara A. - 13 December 2007 03:52 AM

Julius, congratulations on a beautiful cake! I’m impressed with how lovely a simple technique like those dramatic swirls can be!

(I’m a big fan of simple decoration myself, so I’m always looking for more ideas.)

Congratulations on your anniversary, and best wishes for many more!

Thanks so much, Barbara. smile

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Posted: 13 December 2007 09:58 AM   [ Ignore ]   [ # 5 ]
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Julius, that’s beautiful smile

I love this cake as well and have also found it easily adaptable to different pan sizes.  A wonderful recipe.

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Posted: 13 December 2007 07:30 PM   [ Ignore ]   [ # 6 ]
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This cake is right at the top of my list of favorites - it is so moist and delicious!

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Posted: 14 December 2007 01:22 PM   [ Ignore ]   [ # 7 ]
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Maybe after the holidays I’ll fish out this recipe and try to adjust it for high altitude. I love almond cake, and pairing it with lemon curd and seven minute frosting sounds so good. It would be perfect for my annual Spring Tea Party.

My favorite seven minute frosting recipe comes from CI, I think from the June 2007 (or maybe May or July, can’t remember!).
That recipe isn’t so sickly sweet as most seven minute frostings, and it stays “fresh” (meaning it doesn’t crust up) for about 3 days.
CI’s seven minute frosting recipe goes with their revamped recipe for lemon layer cake (I made the lemon curd and the frosting, but skipped their cake recipe in favor of one that I know works for me at my altitude). I have to say, that cake was one of the best birthday cakes I ever made for myself! smile

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Posted: 15 December 2007 02:54 PM   [ Ignore ]   [ # 8 ]
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is it RLV or RLB?

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Posted: 17 December 2007 12:15 PM   [ Ignore ]   [ # 9 ]
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hectorwong - 15 December 2007 06:54 PM

is it RLV or RLB?

Oops, it is RLB’s

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