Golden almond cake from The Cake Bible (page 37) by Rose Levy Beranbaum

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

Accompaniments: Raspberry silk meringue buttercream; Crème fraîche topping; Sour cream ganache

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

  • Skamper on January 01, 2021

    This was delicious, both with unsweetened whipped cream and raspberries and on its own with a cup of coffee. I used Trader Joe's almond meal rather than toasting and grinding the almonds.

  • mzgourmand on September 28, 2019

    Family favorite for birthday cakes and any happy occasion! The non-chocoalholics love having another cake option and it is absolutely delicious. We usually just serve it with creme fraiche and raspberries and call it a day.

  • Zosia on April 26, 2014

    Rich and dense but very moist and flavourful. I made a pecan variation, substituting toasted pecans for the almonds (and omitting the almond extract), to pair with maple neoclassic buttercream.

  • purpleshiny on May 31, 2013

    Best almond cake I've made or had. I've done cupcakes and a wedding cake with this recipe - wonderful texture and wonderful almond flavor. Scales beautfully.

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