I made that orange almond cake . . .

iVillage Member
Registered: 12-12-1997
I made that orange almond cake . . .
12
Sat, 11-12-2011 - 3:26pm

I don't remember where the discussion about this was, so I'll just start a new thread.

I was asked where I found almond meal. I found it at the grocery store (Sendicks, if any of you have that chain), in the aisle with all the flours and sugars and such.

If you need the American measurements, I used a cup of almond meal and a cup of superfine sugar (baker's sugar it was called, too) and I put it in an 8" springform pan and baked it one hour at 375 degrees.

It looks and smells


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Avatar for neverstopping
iVillage Member
Registered: 02-25-2000
Sat, 11-12-2011 - 6:09pm

I don't think I have a springform pan, don't remember it's been so many years since I needed one. I'm thinking a thin frosting glaze would be good on it too, instead of powerded sugar. Let us know how totally delicious it was!! We'll have to find out from Hilary what type of pan she uses and how thick her's is.

How do you test baking powder? I didn't know you could.

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iVillage Member
Registered: 04-24-2000
Sat, 11-12-2011 - 6:51pm
mmmmmm....orange almond cake....that sounds delish ! A thin orange glaze drizzled over it sounds wonderful ! Did I miss the receipe somewhere ??
Photobucket
iVillage Member
Registered: 12-12-1997
Sat, 11-12-2011 - 7:51pm
neverstopping wrote:

I don't think I have a springform pan, don't remember it's been so many years since I needed one. I'm thinking a thin frosting glaze would be good on it too, instead of powerded sugar. Let us know how totally delicious it was!! We'll have to find out from Hilary what type of pan she uses and how thick her's is.

How do you test baking powder? I didn't know you could.

I think the recipe said to use a springform pan, but i'm sure any 8" cake pan would work.

You test baking powder by putting about a teaspoonful in a half a cup (more or less) of hot water. It's supposed to foam up. Mine did, but maybe fresh would fizz more, I don't know.

And thinner than I thought or not, it tastes great! I put powdered sugar on it, but I bet a glaze would be very good, too.


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Avatar for neverstopping
iVillage Member
Registered: 02-25-2000
Sat, 11-12-2011 - 11:06pm
wordyone wrote:
neverstopping wrote:

I don't think I have a springform pan, don't remember it's been so many years since I needed one. I'm thinking a thin frosting glaze would be good on it too, instead of powerded sugar. Let us know how totally delicious it was!! We'll have to find out from Hilary what type of pan she uses and how thick her's is.

How do you test baking powder? I didn't know you could.

I think the recipe said to use a springform pan, but i'm sure any 8" cake pan would work.

You test baking powder by putting about a teaspoonful in a half a cup (more or less) of hot water. It's supposed to foam up. Mine did, but maybe fresh would fizz more, I don't know.

And thinner than I thought or not, it tastes great! I put powdered sugar on it, but I bet a glaze would be very good, too.

Thanks Ann! Now that I'm equipt with all the information I'll need, I wonder if I'll ever actually make the thing?? It's anyone's guess!! LOL

Photobucket

iVillage Member
Registered: 12-09-2003
Sun, 11-13-2011 - 4:15am

I am so glad you tried it Ann.

iVillage Member
Registered: 12-09-2003
Sun, 11-13-2011 - 4:18am

I used the springform pan Donna and mine turned out looking exactly like the one in the recipe.

iVillage Member
Registered: 12-09-2003
Sun, 11-13-2011 - 4:19am

Hey Bunny .. posted the link in this discussion just a minute ago.

iVillage Member
Registered: 12-12-1997
Sun, 11-13-2011 - 10:30am
upanddownunder wrote:

I am so glad you tried it Ann.


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iVillage Member
Registered: 12-12-1997
Sun, 11-13-2011 - 10:38am
A quick question: Did you cool it completely in the pan, or take it out while still warm?

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iVillage Member
Registered: 03-20-2001
Sun, 11-13-2011 - 10:39am
Ann, on ethin about the rising is,,, don't dust the sides of the pan,, hard for it to rise when they are dusted.... maybe just the bottom!

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