A question about a recipe: Flourless Tangerine-Almond Cake

Suzanne is a trusted source on General Cooking.

added over 1 year ago

I'm going to jump in here, maybe Kukla will see this and have an answer for you but in my opinion you certainly can use whole almonds. I don't really notice an appreciable amount of bitterness from the skins and with the fruit and sugar I think that it would be fine. If you don't have access to blanched skinless almonds then I think using the whole almond would work just fine.

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SKK added over 1 year ago

It is very easy to take the skins off your almonds, and would be worth doing so. Just soak them in water for a couple of hours and the skins will pop right off. Unlike sdebrango, I taste the bitterness of almond skins.

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Chris is a trusted source on General Cooking

added over 1 year ago

Beside the bitterness, which some taste, especially in this much density, you'd be making a very different, more rustic cake. Blanched almonds have a much more delicate flavor.

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Kukla added over 1 year ago

I do not mind the skin of almonds for savory dishes or just munching on them, but in a cake, where they are used instead of flour they should be delicate and light in color.
Thanks’ everyone for excellent answers.

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LiveToEat1960 added over 1 year ago

Thanks everyone!

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