Great recipe. It makes a lovely cake. Not being a fan of almond extract I still enjoyed it, but the family LOVES it and insists I make it again [and again, and again, and again. . .]. It has a great crumb and I didn't find it dense at all. The trick is to make sure your eggs whites peak and that they are folded in, so be gentle. If you are unsure of how your egg whites should look or how to fold them in the video is a great reference.
I made it as written and with an additional 1/2 cup of milk. The batter is a bit thicker without the added milk, but I could barely tell the difference in the end results. Both were wonderful. It's a keeper.
I am anxious to replace the almond with other extracts, such as lemon or orange, and add some zest. I am sure it will be a great base recipe to play around with and make your own. Thanks for sharing!
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Great recipe. It makes a lovely cake. Not being a fan of almond extract I still enjoyed it,...