7 thoughts on “Almond Breakfast Cafe”

  1. 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!

  2. 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!

    1. 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.

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