I would like to make this recipe, as it sounds delicious, but it would be really helpful if it included the ground amount (in weight—oz/gms or dry measure) that 1 ½ cups of whole almonds makes. I have some ground almond flour on hand that seems like it would make a good substitute.
I'll give it 3 stars for sounding good since a rating is required, but I don't like to star recipes I haven't made.
YUM! Absolutely amazing…a simple looking cake with sophisticated flavor. And no butter or oil! The taste is really lemony and even tie kids like it. I made it without the ginger, because I couldn't find it and it is still wonderful.
So delicious! Very lemony, I was worried that it would be overpowered by the almond or ginger, but it is not. Only confusion in the recipe is that it says 9" pan with removable rim,it should read spring form pan. My 9" pan was not deep enough, so had to put into 2- 9" pans, so didn't bake as long. Still yummy and I got 2 cakes instead of 1!