Am looking for an almond cake with a CHEWY texture from almond paste. Tried David Lebovitz's recipe - delicious but not chewy. Any thoughts???
6 Comments
mrslarkinOctober 13, 2015
I've made this one many, many times. It's not almond paste, BUT it tastes just like it and it is a chewy textured coffee cake. It's really delicious, and super easy. https://food52.com/recipes...
Nancy W.October 13, 2015
This is the go-to almond cake in my house. Almond Cake with Kirsch from Epicurious
http://www.epicurious.com...
http://www.epicurious.com...
The S.October 13, 2015
What about adding mochi flour too? I find that mochi cakes are pretty chewy. I can recommend a recipe on my site without almond flour if interested, but there must be a recipe somewhere also using almond meal.
DropletOctober 13, 2015
http://orangette.blogspot.bg/2011/04/how-it-is.html
Here is Molly's post about Amanda's Almond Cake, that I think has the texture that you are looking for. Hope this helps.
Here is Molly's post about Amanda's Almond Cake, that I think has the texture that you are looking for. Hope this helps.
SandraOctober 13, 2015
Thanks, Droplet. I have "Cooking for Mr. Latte" which is one of my favorite books; however, I forgot about the almond cake recipe. I will be trying very soon!!
AmandaOctober 13, 2015
Hi Sandra. That's quite interesting - do you mean chewy similar to the texture of a brownie? From experience a cake batter or cookie batter comes out chewy when you adopt the following - they are slightly under baked which ensures there is no drying out; the use of brown sugar as opposed to all white sugar creates a chewy crumb because of the molasses content; the addition of extra egg yolks because whites dry out quickly; and shortening or oil instead of butter or all butter - - the key seems to be more moisture.
Maybe you could fiddle around with the recipe you already have using the above tips? e.g. I know David's recipe uses 6 eggs - maybe you could adjust that to 4 eggs and 2 yolks? or replace the 1/3 cup of sugar with brown sugar. Hope this helps.
Maybe you could fiddle around with the recipe you already have using the above tips? e.g. I know David's recipe uses 6 eggs - maybe you could adjust that to 4 eggs and 2 yolks? or replace the 1/3 cup of sugar with brown sugar. Hope this helps.
Showing 6 out of 6 Comments
Recommended by Food52
Popular on Food52
Continue After Advertisement