I made this over the weekend and it was DELICIOUS. The texture is so tender and light. Thank you for the recipe, and my pullman pans are getting a great workout thanks to this Substack. I had some leftover blood orange syrup which made a delicious addition to my G&T on Saturday along with a leftover twist of peel. 🧡
This was SO good, thank you! I’m already thinking about making another since I finished off the last of it yesterday. Do you think you could use fruit juice -like cherry or plum- in place of the citrus juice? 🙂
Yes absolutely you could use other juices, in either the glaze or the syrup. Just beat in mind the two fruits you have mentioned have much thicker juices so thin it out with a little lemon juice to create a juice of roughly the same viscosity
Oh wonderful, thank you for the advice. This is my new favorite cake so will probably be trying with lots of variations just for fun. Orange was fantastic of course. Thank you again!
Sorry, missed this comment. UK size large is equivalent to US size extra large, so to keep things simple you can just replace the eggs in the recipe for extra large.
Can you use marzipan or anything else to sub for the almond paste? The recipe calls for 250g... but it comes in 200g packs, and I don't want to buy two (not sure what I'd use the other 150g for!)
Netherlands home bakers Ed and Marieke posted a recipe for homemade almond paste on their Weekend Bakery website: https://www.weekendbakery.com/posts/home-made-almond-paste/
I just made this and it’s absolutely DEEELISHHHH!! my first almond paste cake! Thanks for this lovely recipe, Edd. ⛄️
Looks delicious!
Looks amazing 🤩!!! Definitely will try this
This sounds truly wonderful, and that first photograph is an absolute beauty!
I made this over the weekend and it was DELICIOUS. The texture is so tender and light. Thank you for the recipe, and my pullman pans are getting a great workout thanks to this Substack. I had some leftover blood orange syrup which made a delicious addition to my G&T on Saturday along with a leftover twist of peel. 🧡
Thank you for this winner of a recipe!! The icing and syrup are delicious and bright. And the cake is so good!! An absolutely perfect dessert.
So glad you enjoyed it!!
This was SO good, thank you! I’m already thinking about making another since I finished off the last of it yesterday. Do you think you could use fruit juice -like cherry or plum- in place of the citrus juice? 🙂
Yes absolutely you could use other juices, in either the glaze or the syrup. Just beat in mind the two fruits you have mentioned have much thicker juices so thin it out with a little lemon juice to create a juice of roughly the same viscosity
Oh wonderful, thank you for the advice. This is my new favorite cake so will probably be trying with lots of variations just for fun. Orange was fantastic of course. Thank you again!
Can't wait to try this recipe :)
For those of us in the US, do we still use 5 large eggs, or is there a weight conversion?
Sorry, missed this comment. UK size large is equivalent to US size extra large, so to keep things simple you can just replace the eggs in the recipe for extra large.
I used 5!
Can you provide a conversion to US measurements?
Can you use marzipan or anything else to sub for the almond paste? The recipe calls for 250g... but it comes in 200g packs, and I don't want to buy two (not sure what I'd use the other 150g for!)
Thanks
Can we use almond meal instead
My Pullman pan has holes in the bottom. Should I poke holes through the parchment paper with a skewer?
The holes on pullman pans are for bread, with cakes you don’t want the batter to leak through so you want to cover them with parchment