Almond cake from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 777) by Amanda Hesser

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

  • ashallen on November 25, 2019

    I second TrishaCP's description - super almond-y and moist! It still has a "cake" texture, however, versus the more fudgey texture one sometimes sees in moist, torte-like cakes like this. I used one regular cake pan and one springform pan and definitely had to be careful to catch the butter that oozed out of the bottom of the springform pan during baking. I probably won't use the springform again for this reason even though it was a bit (though not majorly) easier to remove the cake from the springform pan. Removed cake from oven at 209F in center - worked great - would remove at that temperature in the future. Used wax paper versus parchment paper to line pans. Cake stuck a little but not badly. Definitely remove paper while cakes are still warm - butter solidifies as cakes cool and paper then sticks firmly!

  • DKennedy on January 16, 2014

    p.777

  • TrishaCP on June 22, 2013

    If placed among other items, this cake is not the one anyone would choose. It bakes up into a rather boring looking, brown creation that sinks in the middle. However, this is one of the best cakes I've ever made. It has a strong luscious almond flavor from the paste and extract, and it is really moist. This is a must make cake for anyone that likes almonds.

  • mfto on December 26, 2011

    I baked this two days before serving for Christmas dinner. Among all the desserts, this cake was the favorite. I would advise researching several of the NY Times versions of this cake to learn the background. A. Hesser's mother-in-law created the recipe and warned that no matter what you do, the center of the cake will fall. It is still delicious. I baked for 55 minutes and that was right for my oven. I cut the cake into small wedges because it is so rich and served with fresh berries.

  • JoanN on January 31, 2011

    Buttertart just kept raving about this.

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