While shopping for baking ingredients recently, I was inwardly complaining about recipes that call for a volume amount of ground nuts. I’ve never been able to find ground nuts in my well-stocked grocery store. That means that I have to grind my own, which is annoying because my food processor takes up basically my whole dishwasher, plus, if we’re going to have to grind our own nuts, shouldn’t the recipe indicate how much whole nuts we’ll need to grind to get the right amount of ground nuts? Blah blah blah, whine whine whine, and then I stumbled upon this:
Never mind! Let me tell you some things that don’t matter to me about buying these: 1) It’s probably far more expensive than grinding my own. 2) It’s going to take me months to use up a pound of ground almonds. Oh, and 3) these were the wrong type of nut for the recipe I bought them for. Whatever! Yay for not using the food processor!
With pre-ground nuts, this cake was really easy. I had a bit of a time crunch due to traveling, so I made it at my place Thursday night, then packed it in my suitcase the next day when I flew across the country. My sister and brother-in-law and I snacked on it the next night after putting my nephews to bed.
Dorie says twice in her introduction that the recipe is foolproof, so of course I had problems. Clearly the top of the cake is too dark, bordering on burned. I’m blaming my pyrex, instead of metal, loaf pan. I suppose I should lower the oven temperature 25 degrees when baking in pyrex. I didn’t want to serve the burned portion, so I trimmed it off before planning to add the glaze. Then I ate the trimmings and found them so tasty (and not burned-tasting at all) that I decided to skip the glaze altogether.
The cake was easy and delicious, sturdy enough to travel across the country with me, and was appropriate after dinner one night and for breakfast a few days later. Plus, I’ve now fairly well established that there’s a difference between baking in pyrex and metal that I’ll need to make adjustments for in the future. Altogether, a good Tuesdays with Dorie week for me. The recipe is posted on Liliana’s site.
One year ago: My first attempt at sushi rolls