Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Amanda is a co-founder of Food52.
Can you refer us to the cake recipe? May help to see the other ingredients and proportions? If you add a link here, we can take a look.
It's a classic Victoria sponge recipe: 4 oz. flour, 4 oz. butter, 2 eggs.
It's hard to say without trying it, but there are plenty of nut cake recipes that don't call for flour. When you substitute almond flour for regular flour you usually need more leavening, so these cakes often have more baking powder and/or whipped egg whites. Here's an example: http://www.epicurious.com...
Suzanne is a trusted source on General Cooking.
A Victoria Sponge is very light and airy I think, IMHO you would not do 1 to 1, I would add an ounce or 1.5 oz of ground almonds. I looked at an almond genoise recipe and they called for 1/3 cup almond flour and 1/2 cup AP flour. Having never made a Victoria Sponge but I have eaten it before at least the one I had was quite light and the almonds would make it heavier so I would go a little lighter on the almonds.
Thank you! These answers are very helpful!!
Please enter a valid email address.
Well played. You deserve a cookie.
Channel some island vibes to get up and at 'em.
Hawaiian Breakfast Plate
Must-Know Martini-Mixing Trick
The Greatest Hits
Stunning Whole Roasted Cauliflower
Same Fave Casserole Carrier, New Color
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)