Holiday almond cake from The Washington Post by Lisa Yockelson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mfto on December 26, 2014

    If a cake or cookie recipe uses almond paste, I will probably love it. Besides the paste, this cake has almond meal and almond extract. You can also gild the cake top with sliced almonds, but I showed a little restraint and didn't even sprinkle the top with confectioner's sugar, not my favorite thing. You further fatten the cake with 6 egg yolks and 2 sticks of butter. I basically followed the recipe and baked the cake a day ahead. Following directions, I cut the 9" cake into 10 slices. That is exactly right. As you can see from the photo, there is a delicious crisp crust and a soft, moist almond-flavored interior. The adults couldn't stop exclaiming over it. Yes, I will make it again...only once a year. Update 2018 - I now only bake David Lebovitz's Almond Cake which is mixed completely in the Food Processor and is just as good and so much easier. https://www.davidlebovitz.com/almond-cake-recipe/

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