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95 Reviews
Carol
October 10, 2020
I followed the recipe as written, including all the sugar and almond extract. The flavor was delicious.
I didn't care for the texture which is a little rubbery. I don't know know if I did something wrong or if that's just the way it's supposed to be. It's not cakey and it's not custardy. Won't beaking this one again.
I didn't care for the texture which is a little rubbery. I don't know know if I did something wrong or if that's just the way it's supposed to be. It's not cakey and it's not custardy. Won't beaking this one again.
Debra E.
January 8, 2019
I made the cake today, it is beautiful, my only issue was telling when it was done
Susan B.
December 27, 2018
Anyone intending to serve this “cake” to others should do a practice run ahead of time with their ingredients, their equipment, and their skill set. I made it Christmas Eve day for dinner that evening and it was a failure. Only the outer edge was edible; the rest was a gelatinous mess—the most generous description would be the texture of a dense old-fashioned steamed pudding.
I had to buy 3 ingredients not usually in my kitchen cabinets: almond paste, cake flour, and superfine sugar. My food processor does not have buttons and the lid must be twisted back and forth for each “pulse”, so the process was beyond tedious. And I, who was not afraid to make a highly recommended recipe the first time for guests, have had my confidence shattered.
I had to buy 3 ingredients not usually in my kitchen cabinets: almond paste, cake flour, and superfine sugar. My food processor does not have buttons and the lid must be twisted back and forth for each “pulse”, so the process was beyond tedious. And I, who was not afraid to make a highly recommended recipe the first time for guests, have had my confidence shattered.
Mandy
September 15, 2018
This is one of our go to desserts. My Italian husband LOVES it because it isn't overly sweet like many desserts.
zoomorphic
December 16, 2017
I have made this cake every year since it came up on this site, and each time it's a hit! Except this time the cake deflated in the middle :( the ingredients were at room temp and I don't think I overmixed the batter. Any thoughts? I'm not terribly worried, mainly curious. It'll still taste great!
creamtea
October 11, 2017
Can I use (blanched) almond flour in place of almond paste? I don't usually have the latter.
Jennifer
October 11, 2017
Unfortunately, almond flour is not a substitute for almond paste. I usually purchase several cans at various on-line retailers so that I always have it on hand during the fall/winter baking season. I did find this recipe on-line for almond paste: https://www.thespruce.com/easy-almond-paste-521145?utm_term=almond+paste+substitute&utm_content=p1-main-3-title&utm_medium=sem&utm_source=gemini_s&utm_campaign=adid-19263efb-7f78-4df6-8266-5a1753e83e44-0-ab_tse_ocode-603498&ad=semD&an=gemini_s&am=exact&q=almond+paste+substitute&o=603498&qsrc=999&l=sem&askid=19263efb-7f78-4df6-8266-5a1753e83e44-0-ab_tse. Happy baking!
ihaventpoisonedyouyet
March 12, 2016
I've made this a few times now and we all just stand silently around the plate and eat furtively while glancing furtively at each other. It is so good! Four of us polish off this puppy in no time at all. Marzipan is not always easy to find in this backwater town and I have used almond pie filling once (quite runny) and even that could not destroy this paean to deliciousness.
Jeannine D.
November 21, 2015
I would bake it the day before and serve on the next day. Holding it will lose the lift of the eggs
Anyoota
November 20, 2015
Thank you for the answers everyone!
I made the cake today, and it tastes good, my only problem is that the almond taste seems to overpower everything (I didn't even use the almond extract) and I can't feel the pear taste. I used two medium pears and the bottom of the pan was covered with them. I read the recipe 10 times and made sure to do everything (except I skipped the almond extract). Maybe my pears weren't ripe enough?
I made the cake today, and it tastes good, my only problem is that the almond taste seems to overpower everything (I didn't even use the almond extract) and I can't feel the pear taste. I used two medium pears and the bottom of the pan was covered with them. I read the recipe 10 times and made sure to do everything (except I skipped the almond extract). Maybe my pears weren't ripe enough?
Jennifer
November 19, 2015
I couldn't find any paste myself. I used more almonds and also put in some almond extract. It was great - I have made this cake several times and it always comes through.
Johanna T.
October 12, 2019
Almond paste isn’t difficult to make , it just takes a little time . Good luck
Jeannine D.
November 19, 2015
Almond Paste is totally different from Almond butter. It is available at most supermarkets.
Anyoota
November 19, 2015
Hello,
can someone please tell me what is almond paste? Is it the same as almond butter? can I use almond butter? or do I take blanched almonds and just grind them in a food processor with some water? if yes, then how much water exactly?
Sorry, I am just starting to experiment with baking, so this might be a stupid question.
can someone please tell me what is almond paste? Is it the same as almond butter? can I use almond butter? or do I take blanched almonds and just grind them in a food processor with some water? if yes, then how much water exactly?
Sorry, I am just starting to experiment with baking, so this might be a stupid question.
Windischgirl
November 19, 2015
Almond paste is similar to marzipan (marzipan is sweeter). Almond paste is a blend of peeled almonds, egg white, and sugar syrup. In can be found at the supermarket in the baking section, either in a can or in a plastic tube.
No silly questions! We are all here learning from each other.
No silly questions! We are all here learning from each other.
Laura415
November 19, 2015
I used this food52 recipe for the almond paste. https://food52.com/recipes/28464-almond-paste I used already ground almonds from Trader Joe's.
I only used 1 cup of powdered sugar and it was more than sweet enough. I froze half of the almond paste to make the cake again sometime. If you make this recipe for almond paste and do the cake you can use one egg white for the almonds and then for the cake 5 whole eggs and the one egg yolk left over from the almond paste recipe. Cake comes out fine with 5 1/2 eggs instead of 6:)
I only used 1 cup of powdered sugar and it was more than sweet enough. I froze half of the almond paste to make the cake again sometime. If you make this recipe for almond paste and do the cake you can use one egg white for the almonds and then for the cake 5 whole eggs and the one egg yolk left over from the almond paste recipe. Cake comes out fine with 5 1/2 eggs instead of 6:)
Julie P.
November 16, 2015
I made this last night and thought it was very good. The cake itself was moist and delicious with a nice almond flavor. I used 1 cup of sugar and could have cut it down even more.
The only thought is that I really did not taste the pear at all (not a bit) and wonder if a stronger flavored fruit might suit this cake better? Like plum or apple or even peach? The only other issue I had is that my food processor was too small and I had to blend it in batches and then by hand. Overall, a great flavor and texture to this cake. I'd make it again using a different fruit.
The only thought is that I really did not taste the pear at all (not a bit) and wonder if a stronger flavored fruit might suit this cake better? Like plum or apple or even peach? The only other issue I had is that my food processor was too small and I had to blend it in batches and then by hand. Overall, a great flavor and texture to this cake. I'd make it again using a different fruit.
alison
November 8, 2015
I would love to know specifically what GF flours people used or what brand of GF flour mix - thanks so much!!!!!!!!!
Laura415
November 9, 2015
I use Cup4Cup. It has no bean flours in it and is mostly starches. It's expensive per cup but it has few ingredients so I looked at the amounts of different flours from another recipe so I could closely duplicate C4C with bulk GF flours I buy at the coop.
Hope you can use this recipe. It's in grams so you'll need a scale.
Cornstarch 275 grams
White rice flour 250 grams
Brown rice flour 200 grams
Milk Powder 175 grams
Oat flour or other GF flour of your choice 125 grams
Potato starch 125 grams
Xantan gum 69 grams or about 1/8th cup
Makes 9 2/3 cups (C4C comes in a 10 cup bag)
If you have other allergies you will have to experiment. C4C is mostly starch so pick starches over GF grains for most of it. No known substitute for milk powder or xanthan gum although you can leave out he xanthan gum and use other thickeners in your actual recipe. Xanthan gum is convenient because it is a dry ingredient so goes into the mix easily. Good luck.
Hope you can use this recipe. It's in grams so you'll need a scale.
Cornstarch 275 grams
White rice flour 250 grams
Brown rice flour 200 grams
Milk Powder 175 grams
Oat flour or other GF flour of your choice 125 grams
Potato starch 125 grams
Xantan gum 69 grams or about 1/8th cup
Makes 9 2/3 cups (C4C comes in a 10 cup bag)
If you have other allergies you will have to experiment. C4C is mostly starch so pick starches over GF grains for most of it. No known substitute for milk powder or xanthan gum although you can leave out he xanthan gum and use other thickeners in your actual recipe. Xanthan gum is convenient because it is a dry ingredient so goes into the mix easily. Good luck.
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