Followed the recipe exactly - except as so many had posted - I used 3 tsp of almond extract and checked the cake @ 40 minutes, and took it out of the oven @ 50 minutes. Cake looked beautiful and easily came out of my bundt pan (prepped as suggested). Now... up until this point all is well, and I’m pleased as punch as I’m more of a cook than a baker. On to the icing I go. The icing (I used powder / icing sugar) calls for wayyyy too much milk. Double the recipe BUT use 2 tsp of milk. I kept re glazing and still couldn’t achieve the nice white contrast shown in the picture. My icing was pale and translucent (cake was cool so not sure why). In the end, I just sprinkled more almonds on and it still looked fine, but cooks be warned - pick a better icing recipe! I gave this recipe 4 stars because of the icing - though the cake on it’s own truly deserves a 5. I will make this cake again - great for meetings / events / bridge etc.
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Followed the recipe exactly - except as so many had posted - I used 3 tsp of almond extract...