Comments on: french yogurt cake

By: Liliana

Liliana — Mon, 23 Mar 2009 12:36:51 +0000

I buy ground almonds whenever I can find them. I hate taking out the food processor just to grind nuts – one more thing to wash!

Your cake looks delicious. I have made pound cakes in pyrex loaf pans and I also ended up trimming the ends – thanks for the tip.

Thanks for stopping by. Glad you liked the recipe.

By: Caitlin

Caitlin — Sun, 22 Mar 2009 19:47:36 +0000

Don’t you love those pre-ground nuts? They’re my failsafe when I make macarons – no worries about oily ground nuts! Beautiful job! (I had problems with mine too – it didn’t rise – so no worries on that score)

By: EJ

EJ — Sat, 21 Mar 2009 04:03:55 +0000

Looks yummy!
i would worry about how fresh the almond meal is. I grind mine in a coffee grinder. Quick, easy only one tiny part to wash.

By: Jillian

Jillian — Thu, 19 Mar 2009 21:08:21 +0000

I love the way this cake looks. Very moist and delicious!

By: teaandscones

teaandscones — Thu, 19 Mar 2009 15:50:21 +0000

Answer to big/bulky/dishwashfilling processor = Magic Bullet. They are really a life saver when it comes to chopping/mixing/spinning/grinding small amounts.

I need to find the Bob’s almond meal here. I want to go low carb again and the almond flour would be perfect.

And speaking of perfect, that is your cake. Looks great. And it was good, hunh!

By: steph (whisk/spoon)

steph (whisk/spoon) — Thu, 19 Mar 2009 14:23:48 +0000

i always buy preground almond meal…it’s finer and nicer than what you make in your processor anyway. great looking cake, and glad to hear it travels well!

By: Karen

Karen — Thu, 19 Mar 2009 02:08:08 +0000

Beautiful photos!! Thanks for the tip on baking in pyrex! I wouldn’t even think about lowering the temp.

By: pinkstripes

pinkstripes — Wed, 18 Mar 2009 18:50:46 +0000

I love Bob’s Red Mill almond flour/meal. It’s great. If you factor in the cost of your time to make your own ground almonds, the washing the processor, etc. It probably i s a wash in terms of cost. That’s the way I think about it anyway.

Your cake looks delicious.

By: Jayne

Jayne — Wed, 18 Mar 2009 15:14:19 +0000

Hm! I didn’t realize Bob’s Redmill had almond flour. Have to check that out next time I’m shopping!

By: Jenn

Jenn — Wed, 18 Mar 2009 14:59:36 +0000

Being a mostly gluten free household we use LOTS of nut flours. Bob’s Redmill brand is a staple with us!

A GREAT way to use the rest of the almond flour is for a pie crust, especially cheesecake!!!