Absolutely delicious cake and very easy to bake! The hardest part is grounding the almonds. I used the recommendation of putting in a little bit of granulated sugar to grind up the almonds in a blender so that the ground almonds wouldn't stick together to form a paste.
I also followed the suggestion of using 2.5 teaspoons almond extract & 1.5 teaspoons vanilla extract, giving it a delicious flavor.
I also doubled the glaze amount (doubling the milk, confectioner's sugar, and almond extract, but keeping the same amount of toasted almonds). The glaze didn't stick to the cake as well, so as I poured the glaze on and it ran off the cake, I scooped the glaze up a few more times and continued to pour it over the cake some more.
I baked it for about 50 minutes and it turned out quite well, but next time I will probably bake it 45 minutes so that it doesn't turn out as dark of a brown.
To toast the almonds for the glaze, I laid out the almonds on a cookie sheet and baked about 6 minutes at 350 degrees.
Great recipe - will definitely make again!!
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Absolutely delicious cake and very easy to bake! The hardest part is grounding the almonds. ...