The almonds sprinkled on top were indeed a nice touch; crunchy and toasted they had a nice feel in the mouth--pleasantly mealy and slightly bitter. The cake's texture was light, airy, and over-mixed--again! The color was good, though; the top was a light golden brown although it had been sitting in a too-hot oven and the inside was a pale golden yellow. After baking in a 9x2inch cake pan, the recommended pan size, I was surprised by the finished height, 3 inches in the center and 2 inches at the edge. All in all, a good cake recipe. It's not the perfect cake but I'm getting there!
No comments:
Post a Comment