D
Diane Lane
Guest
I've had my eye on this recipe for quite a while, but wasn't sure about using the two types of flour. I didn't want to buy whole wheat flour, because they only way my local grocery store sells it is in 5 pound bags, which I'd probably never use up. I ended up just using 2 cups of white all purpose flour, and it turned out just fine. I also used slivered almonds, because I didn't have sliced ones, although the sliced definitely look prettier in their picture.
I made the cake this morning, and it's delicious. It's somewhat dense, so it would travel well, and would make a great snack/dessert to take on a road or camping trip. Also, my oven isn't the greatest, so I cooked it for 40-45 minutes, rather than 50-55, and it continued to cook for a few minutes after I removed it from the oven, so I think that would be sufficient for most ovens. Hint: hold the powdered sugar sifter tightly in your paw, so you don't drop it the way I did.
Here's the link to the recipe, it's from the King Arthur Flour company, and I'm attaching a small pic, so y'all can see how mine came out. It would be particularly amazing with hot tea.
I made the cake this morning, and it's delicious. It's somewhat dense, so it would travel well, and would make a great snack/dessert to take on a road or camping trip. Also, my oven isn't the greatest, so I cooked it for 40-45 minutes, rather than 50-55, and it continued to cook for a few minutes after I removed it from the oven, so I think that would be sufficient for most ovens. Hint: hold the powdered sugar sifter tightly in your paw, so you don't drop it the way I did.
Here's the link to the recipe, it's from the King Arthur Flour company, and I'm attaching a small pic, so y'all can see how mine came out. It would be particularly amazing with hot tea.
