Moist and Delicious! After looking at various almond cake recipes, I did modify this slightly. I only used 1/2 stick of unsalted butter, 8 oz. plain nonfat greek yogurt, and a brick of 1/3 less fat cream cheese. Also upped the almond extract to 2 tsp. I didnt grind the almonds, only added slivered to the batter. For the glaze I combined 1 c. powdered sugar, 2 Tb. milk and a tsp. almond extract. Drizzled over the cake and then topped with more slivered almonds. Baked at 350 for about 50 minutes in a bundt pan. Very yummy!

Reviewed On: Feb. 18, 2011

Great garlicky flavor! The only thing I modified was the oil content...I used 2/3c. I have used this on a great salad with beets, lentils and feta, as well as blanched green beans and tomatoes...very tasty!

Reviewed On: Aug. 12, 2009