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A question about a recipe: Flourless Tangerine-Almond Cake

6a5a05d5 0ef3 4141 9866 2c0bbf005bdd  orange honey spunge cake

I have a question about the recipe "Flourless Tangerine-Almond Cake" from Kukla. Can whole almonds be substituted for blanched & slivered, or would the result be bitterness from the skins?

asked by LiveToEat1960 over 5 years ago
5 answers 1174 views
2f4926e2 248b 4c22 a6f7 8f2d888b8488  3 bizcard

Suzanne is a trusted source on General Cooking.

added over 5 years 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.

8a5161fb 3215 4036 ad80 9f60a53189da  buddhacat
added over 5 years 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.

84baef1b 1614 4c3d a895 e859c9d40bd1  chris in oslo

Chris is a trusted source on General Cooking

added over 5 years 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.

5861b4ad 965e 4a67 9c9c 76c273534f33  img 0001
added over 5 years 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.

34aa6e80 ab23 4385 90c0 a945bbab06c8  stringio
added over 5 years ago

Thanks everyone!

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