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I am a marzipan lover so this was a perfect cake for me. As warned I did have some cracking and collapsing of cake in the middle. But that was no problem and we all loved it with a dollop of pure cream - what a treat. I was very simple to do and I look forward to doing it again very soon.

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katew November 26, 2012

This was an excellent cake. I did make some adjustments:

I make my own baking powder (use 2 parts cream of tartar to 1 part baking soda, use 1:1 in place of baking powder).
I ran out of white sugar so made this with one half brown sugar.
I used regular flour rather than cake flour.
I reduced the size of the batch using the website tool, to 5 servings. I used the same size (8inch) pan, so the cake batter was not as deep.I baked it for the same length of time and same temp as the full recipe called for (30 minutes at 350).

The results were surprisingly light. It was not overcooked or dry at all. I did not experience cracking or collapsing of the cake, it looked lovely in fact. I did get a darker golden color due to the brown sugar, but it was moist and delicious.

I will make this again. I'll also be trying it with some almond meal in it for a little texture. The only reason I gave this 4 stars instead of 5 was that it was not as easy to make as some cakes. It took some time to beat in the marzipan and get it fairly smooth with a hand mixer.

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hon3ybutter December 09, 2012
Almond Cake