Skipped the confectioners and white sugar and only used 1/4 cup of brown sugar. Place in a greased bowl, turning once to grease top. Attach it below. Roll one portion into a 16-in. I gave an 8â springform pan and would like to use this. This flourless almond cake is made with ground almonds and quick and easy to toss together. I am somewhat mystified as to the cooking time. Good luck. I never noticed a difference in taste before (I am very picky). I was a little time consuming, but well worth it.I would suggest letting the icing cool a bit to thicken up some before pouring (or just make it thicker). Crisp and crunchy on the outside, dense and chewy on the inside. Favorite cake recipe to do. My thought is at least 48 minutes is needed and maybe even a few minutes longer. Punch dough down. A happy belated Passover to you both. I’m still grinning (and purring) and it is only by a sheer act of willpower that there is any more cake left for tomorrow. Also, I never, ever suggest doubling a baking recipe. I canât seem to get the bake time correct for the 8â pan/doubled recipe. so. Then enter your email address for our weekly newsletter. Also look for beet sugar. Including apple pie and brownies. Yet it’s French-inspired and flavorful and gluten-free through and through. There are few things that are not exponentially improved by mascarpone, yes, Dee?! Originally published April 7, 2016. It was PERFECT! We normally get our king cakes from Gambino's bakery in New Orleans but this year I made them. I also added cream cheese spread over the almond paste. Okay, so here goes David. And as always, please take a gander at our comment policy before posting. Not quite the texture I expected, I should’ve sifted the almond flour more but the little piece of cake I tried (that fell off the side) tasted good! Happy Passover…! Thank you so much for sharing how much you like the cake and how you turn it into a layer cake! Use this recipe as … Not at all the leavened, fine-crumbed sort that you would get from using baking soda or powder. This was delicious, and I will definitely be making again. It was moist on the inside and wonderfully chewy on the outside, exactly what I was looking for. If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. I am happy to report that I had frozen my first version and was able to do a side by side taste comparison. Spread over cooled cakes. Thanks for sharing this recipe. Janet, first of all, your photo is beyond stunning! Have you also considered using vegan butter or coconut oil? Great tip on swapping in vegan butter for folks who have dairy allergies. Can you please adjust the quantities in this recipe to accommodate an 8â pan so when using this size the cake doesnât come out looking like a cookie. Just test it at 35 minutes and be sure the color is rightâyou want a toasted, golden look. No picture because it didn’t look pretty (I baked this in a pyrex 6 inch glass container and moved the bowl between small upper over and large lower oven while it was baking because i wasn’t sure the kind of heat this cake needed). x 10-in. It gives the ice cream a very slight caramel-ly taste. Thanks Susan! When the timer went off, I gingerly cracked open the oven door. We’re testing this at home as we type, as we do all the recipes and recommendations we share on this site, and will be back with you to let you know our results. It is just too much with 2 cans. Maybe I blended my batter too much? Adapted from Bernard Laurance | Baklava to Tarte Tatin | Flammarion, 2015, “Exceptionally sweet, moist, and dense, almost more like a giant almond macaroon or a marzipan confection of some sort, buttery and almond and chewy.” That’s how the author describes this flourless almond cake. There’s a chocolate cake recipe in the Art of Simple Food, and I was wondering if that’s also a cake that you made a Chez Panisse. I and most of of my family are gluten free and it’s great to have a cake that is gluten free and yet still, in one of my cousin’s words, tastes like real food. Alexisfromtexas, this is a very dense cake. The best thing about this recipe is that it has you use the perfect ratio of almond flour to coconut flour, so you get the ideal textured cake. But it should fit an 8-inch pan since it only filled my 9-inch at most 3/4 of the way full. Victoria, marvelous, marvelous, marvelous! Photo © 2015, 1 cup plus 3 tablespoons ground almonds (almond flour), sifted, 4 tablespoons unsalted butter (2 oz), melted and cooled, plus more for the pan, Pastéis de Nata ~ Portuguese Custard Tarts, Flourless Almond Cake With A Hint of Citrus, Flourless Almond Cake That’s Kosher For Passover. We roll it out paper thin then add Solo Brand Poppy Seed Almond or any type of preserves you like. I put almond extract in addition to the vanilla, which was also good. Then it's filled and carefully rolled up like a jellyroll. Taste of Home is America's #1 cooking magazine. It took 27 minutes to turn golden. Cooked to perfection. Cake! Holy cow this is delicious. Depending on how much you fancy the flavor of vanilla, you can use anywhere from 1 inch of a vanilla bean to 1/4 the entire vanilla bean in this recipe. And then a bit more … and everything was great! Both turned out great! Jennie, many thanks for touching base and especially for the vanilla bean trick, I’ve added that to the recipe. Linda, the only difference is almond flour is very finely ground. I’m sorry I can’t be of more help. When I increase the size of the pan from 6 to 8 inches, I find that in my oven 40 minutes is the amount of time I cook it; 35 in the 6-inch pan. It makes me smile like a Cheshire cat on sugar and crack highs! This easy and delicious recipe for Crock-Pot Au-Gratin Potatoes comes out so creamy and cheesy. Delicious, will definitely make again and try the other flavor options, but I don’t think it could possibly be better than this one. I’m largely gluten-free for the same reason, PJ, and it’s remarkable how many lovely recipes just happen to be gluten-free, as I’m sure you’re finding.