This recipe just plain doesn’t work. It made a HUGE mess in my oven. I was skeptical about the amount of flour versus wet ingredients. I wish I had gone with my gut and added more flour. What a waste of A LOT of butter.
It turned out very buttery. I baked for an extra 30 min or so. The flavor is awesome! Do you think it matters that I used canned almond paste instead of the drier kind that comes in a roll?
Definitely making this in the next few days and I will report back! Do you make your own almond paste for this recipe or buy the block from the grocery?
How much almond extract goes in the cake? It's listed in the directions, but not in the ingredient list.
This recipe just plain doesn’t work. It made a HUGE mess in my oven. I was skeptical about the amount of flour versus wet ingredients. I wish I had gone with my gut and added more flour. What a waste of A LOT of butter.
Love this! Reminds me of the lemon almond Birthday Cake I celebrate with every year.
check it out:
https://thesecretingredient.substack.com/p/turning-24-my-lemon-almond-birthday
I’m also closing in on an extra half hour of bake time because it’s not setting.
Mine did not set up completely either, it fell apart when I cut it. I was going to try again and add more flour. Smelled awesome though.
Is it supposed to have 12 eggs? Mine isn’t setting up at all in the oven. Smells amazing though!
Yes, a dozen eggs is correct. How did it end up turning out?
It turned out very buttery. I baked for an extra 30 min or so. The flavor is awesome! Do you think it matters that I used canned almond paste instead of the drier kind that comes in a roll?
Hmm...maybe that could be it. I have never used it before, but the package I use is pretty dry and hard.
Let me know if it worked out for you
Definitely making this in the next few days and I will report back! Do you make your own almond paste for this recipe or buy the block from the grocery?
Oh, my goodness! I can’t wait to try this!!! Thank you 😊