Jim, sounds like a great recipe!! Have a great new year!! BTW, I used the duck jello from my duck confit to make the Gratin Lyonnais with a homemade chicken stock! Absolutely stunning. Keep the recipes coming!
Much sun in New Mexico and the food is great here in Santa Fe. Great meal last week at a Ramen House, especially a savory custard with a pork belly broth hidden underneath. Very tasty!
The recipe makes one cake. We use a 1.5 quart (4.5″ x 8.5″) Pyrex pan. The amount of almond extract is small because we are also using almond paste, which I think gives a more natural, less artificial almond flavor.
Jim, sounds like a great recipe!! Have a great new year!! BTW, I used the duck jello from my duck confit to make the Gratin Lyonnais with a homemade chicken stock! Absolutely stunning. Keep the recipes coming!
Nice to hear from you Stanley…how are things down south?
Jim
Much sun in New Mexico and the food is great here in Santa Fe. Great meal last week at a Ramen House, especially a savory custard with a pork belly broth hidden underneath. Very tasty!
Thanks for posting this Jim!
Is it a single pan and single cake or multiple pans and multiple cakes? What size pan? Why so little almond extract?
The recipe makes one cake. We use a 1.5 quart (4.5″ x 8.5″) Pyrex pan. The amount of almond extract is small because we are also using almond paste, which I think gives a more natural, less artificial almond flavor.
Taste great Jim, thanks for the recipe! I made it for Valentine.