Not that I could detect. Ty!
This sounds right on.
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Thanks!
It’s a good keeper, too, between the almond paste and butter. (Trader Joe’s has been carrying almond paste, by all appearances actually Odense, around the holidays, and some stores might still have some strays hanging around.)
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Thanks, I have half a tube of TJ’s that I can use to make a mini cake. Excited to try this recipe.
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My go to almond cake. Easy, moist and full of almond flavor.
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That’s a really interesting recipe. So few ingredients! Definitely going to have to try that out.
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+1 for Lebovitz’s almond cake. He specifies using a 9” or 10” springform pan. I’ve made it in both, and prefer the 10” pan, as it splits on top if the smaller one is used. I have pictures of both, if you’re interested.
Edit: I reduce the sugar to 1 cup (200 gm) as the amount in the recipe makes the cake too sweet for me.
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This also looks very promising. I didn’t taste butter, so this might have been it!
I feel perfectly justified in buying my new springform pan now. 
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Glad to be of help😀
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Good call - I noticed yesterday while reading through some of the comments that some people have trouble with overflow in a 9" too. I’ve only ever used a 10", never had a problem. Have also baked it split between two 8" cake pans, which worked well too. I don’t think the springform is strictly necessary here.
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I love that one in Gateau.
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I have only springform pans, except for one that I bought specifically to make bebinka, a Goan dessert, but have yet to use. One of these days….
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First I’ve ever heard of this. Googled, and it looks really good! I’ll be very interested in your report when you make it. Have you visited Goa?
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It’s very time-consuming to make.
Yes, I’ve visited Goa twice. My parents returned there after being thrown out of Uganda in 1972 by Idi Amin.
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Snow day today. The kiddo and I made these pumpkin sourdough muffins from the same site @Kazhound shared. I subbed 1/2 c whole wheat pastry flour for AP, added 1/2 c brown sugar as recommended, and just topped them with walnuts and a sprinkle of organic brown sugar. They’re really tasty. Hopefully the teachers like them, too.
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I have to say, I’ve never made it in a 10” pan, and it didn’t split. Nor did I have a problem with overflow.
Same brand of pan? My guess here otherwise, based on how these look, is that the 9" pan is getting hotter around the edges and setting too quickly there while the middle continues to rise.
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