I baked Nigella’s Easy Almond cake for March. This resulted in a very moist cake. I’m happy with the end appearance and taste and texture of this cake and the raspberries add to the overall taste of it. It isn’t overly sweet despite the marzipan. I would certainly increase the quantity of the almond essence to a teaspoon next time, the recipe calls for 1/4 tsp almond extract and 1/4 of vanilla essence. The cake took 35 minutes to perfectly bake, perhaps because the oven was already pre-heated well before.
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