The almond flavor is great! I used self-rising cake flour instead of regular flour and got a slightly lighter/fluffier cake. I also mixed in a 1/2 cup of slivered almonds to the batter. Everyone in my family loved it. Next time we’re going to try adding blueberries or cranberries as well.
Ok, earlier I was unhappy with this recipe. The cakes still do not rise. But it was very tasty! Also, I made one putting the whole batter into one pie pan. Also, I greased the pan with Crisco. Also, I lined the bottom of the pan with parchment paper. And greased the paper. I baked it for 40 minutes until a toothpick came out clean. Cool for 10 minutes, loosen the edges, place a cake board, also lined with parchment on top and flip out.
Some guests poured Amaretto on a piece. Some added whipped cream. Some ice cream. Chewey, tastes like Marzipan.
I make this all the time, and folks love it. I bake in a 9 x 13 " pan for 30 minutes until lightly browned. Cool for 30 minutes.
This was first published in Sunset Magazine in 2006 so i would recommend you give them credit.
These could not have been easier, and were a hit at our block party last night! If you like the flavor of almond, you will really like these. At first I balked at the 2T. of almond extract, but went ahead and followed the recipe--delicious! You can think of them as a moist cookie, and cut each cake (I used a pizza cutter with great success) into at least 12 pieces, and very easily more. I think even my non-cooking husband (who consumed a lot of them) could make this by himself. I will definitely make these again.
Is it correct that there is no leavening in this cake recipe? It is *almost* more of a chewy bar-cookie. Very good, but is it really a "cake?"