My dear Stephanie: I have made this torte twice and I just love it. It has a strong flavor, rich and delicious. The clementines and the almond flavor are amazing. Thank you very much again. Greetings from Venezuela
I made this yesterday for company coming today. I used the Bob's Red Mill Almond Meal. After I made the batter, I tasted it and it was very bitter. I couldn't resist the temptation to taste the finished product after an overnight resting. The torte tasted great. Not too sweet or bitter. You do have to keep an eye on it at about 40 minutes as it may burn on the top as Mrs.J. says in the directions.
I've baked this numerous times, and like to brush this with an orange or apricot marmalade (passed through a sieve) and then arrange toasted, flaked almonds on top of it before serving. So easy and so yummy! :)
Oh my GOODNESS. Well when I managed to stop eating the boiled and chilled Clementines I made this wonderful heirloom cake. The almond flour isn't cheap, but there is enough different vendors out there that you can find it in "normal" grocery stores rather than pay specialty prices. Thank you so much for the tips about the foil and the oven temperature. Highly recommend this recipe. I can tell you one thing... I'll be buying bags of "Cuties" much, much more often now that I know how versatile they are. Each one is a bite of sunshine!
This is know in the Mediterranean (Portugal, Spain, etc) as 'Moroccan Orange cake'. I've made it for last Christmas and ever since is a favourite. There are some variations (like whipping the egg whites separately and fold them later to the batter, but this cake doesn't rise that much, so I prefer your way); for flavouring I used a bit of grated nutmeg and some cinnamon to taste (like a spicy Christmas cake) and decorated with dried apricots. I did add a 'secret' ingredient because it is a Mediterranean recipe and I'm used to bake with it: from 70-100 ml of a fruity extra virgin olive oil (EVO), depending on the size of the eggs. So, I beat the eggs with sugar until not far from ribbon stage, than beat in the olive oil and lastly add the almond meal. It adds velvetness and taste to the cake, emulsifies (bring together) the ingredients, combines perfectly with citrus fruits and makes the cake last quite long. I agree: better serve 1-2 days after. The smell of it baking is but undescribable! - I add a picture on your FBook page, cause I can't upload the smell!!
Hi. This is the 3rd recipe that I baked from your channel. I made it last Thursday. I followed your advice to boil the clementines day ahead. And since I have a dark springform pan, I reduced the temperature into 350°. And the result was a beautiful bright orange top with dark brown bottom. I think I like it better. Very nice looking. And the taste. Wow. Moist and delicious. We tried it after it cooled down. But the next day, very YUMMY. Thanks for the recipe. I will keep trying more recipes from your channel.
This cake is incredible! When I ate it warm with unsweetened whipped cream, it had some very unique flavors and was amazing. The next day the flavors mingled exactly liked you described. It didn't last long. Unfortunately, I had enough ingredients left over to make it again! I could eat this every afternoon with some spiced tea. Thank you for the demonstration!
Hi Stephanie! I made this recipe! It turned out WONDERFUL!!! Thank you so much for sharing! It's a light torte (first I thought it would be heavy, but mine turned out very light and delicious). I covered it with whipped cream and decorated it with clementine wedges, it was beautiful and really, really, tasty! It's a fine torte, elegant, and very rich in flavor! :)
I made this and it is so delicious. I didn't have almond flour but I had about a 1/2 cup almonds so I ground that up and made the rest all purpose flour. I used the cuties mandarine oranges. I didn't have vanilla but I had vanilla paste so I used that instead and added a few drops of a Clove extract. This cake is so moist. Thanks!
Hi Stephanie, thank you for this recipe. I've made it 6 times in the past month. With a bit of easy planning, it is simple to make, and the flavor is a hit. Thank you.
funny you couldn't keep yourself from taking a second bite :-) I've already made this cake years ago from your website, it's really good infact! have a nice day Stephanie!
I m Romina from Malta your receipts are great . I always try them and they are delicious and easy. Your explanation is great and I m becoming a good baker
after 3 minutes, change the water and add fresh water and reboil...the first boil will contain all the waxes and herbicides, so you want to dump that out...
Loved watching you make the cake. I am cooking the clementines now ready to make tomorrow. Thank you once again. I made the Vanilla butter sheet cake it turned out really well and everyone loved it. Thanks 😜😜
I have done this recipe 3 times already and always a winner! I would slice surplus and store in the freezer, take it out the night before and turns out as delicious! 😍 Question: I would like to use some polenta sitting in my cupboard. Could I use half polenta/half almond meal ? Would that ratio work, or would I need adjustments with other ingredients? Concern with going too dry/wet? Also, I'd like to make a dark chocolate cover but only using dark chocolate, no added sugar or fat, is that possible? I always struggle to make my chocolate liquid enough to spread then setting without staying wet..help 🙏
Hi Stephanie I really live all your recipie you giving correct measurement. I o all your recipie its come really gooood. God bless you and love you from love of God⚘👍👌💫
The cake looks great and full of taste. I really like to use useful utinsils. I noticed that you use spatulas that match with your outfit. Which i find cool. So everything is well set and organized
Dear Stephanie thanks a lot for your gorgeous recipes and me and my other family members are really thankful of your kind and generous style of teaching! I would like to know that is it possible to teach Danish dough? Or just wanted to know if you are scheduled to teach us that? Thanks so much for your great recipes beautiful lady. :)
Thank you for the great recipe. I made this cake and baked it for 55 minutes until the top was golden brown and a toothpick came out clean, however i'm not sure how the texture is supposed to be? it's definitely not a cake texture as it was very moist that i doubt if i under baked it? and when i refrigerated it for a day it became almost a custard like consistency. it's very delicious thought but i want to know is't suppose to be overly moist?
Such a great recipe, I absolutely love it, can't wait to try this one out, it's so simple and gluten free which is good. Instead of almonds can I use peanuts and just ground them? thank you
Dear Stephanie, I baked this recipe and ended up with the same shape and texture but the taste was a little bitter which my kids didn't like it! Better to say that I followed the recipe and everything step by step. Now my question is that whether the taste should be like this I mean maybe the recipe should have strong taste or there were some problem with my ingredients? Thanks for your generous style of teaching.
The first day or two, the flavor is quite sharp because the cake contains the peel of the oranges. I find after a couple of days the flavor does soften, although children still may not like the strong orange flavor of this cake.
I never knew that it is possible to bake a cake without using flour. May be that’s why it is called torte and not the cake. Every time I watch your video, i get something new to learn. Is it okay to use a baking pan slightly smaller than 9” for this recipe? If yes, will this affect a baking time?
Thank you for this wonderful demonstration. I've viewed several of your video clips and find the duration of this one quite concise, practical and very suitable for my rush life. For your upcoming clips, if you could manage to make each and every one of them shorter than 10 minutes in length, it would be even more wonderful. Thank you very much. ;-)
Love your videos,thnak you so much for makeing them!My question is, how could i substitute the almond flour ?maybe with plain flour or cake mix?But then what should the mesurements be? Thanks a lot!Keep doing your channel!Lots of love
I replaced the almonds with walnuts.It was a big hit. Then I did the almond one and my husband preferred the walnut one. Although at 22 years old he has a younger taste sensation. I liked both but then I am 63 and my tastes are also different
I baked this today for 60 min at the correct temp (I have an oven thermometer) and the toothpick came out clean, but I just cut out the first slice and it was undercooked. The flavors are great, but I'm wondering if there's anything I can do to about it being undercooked.
Stephanie, I have someone in the house with a tree nut allergy. Have you tried or can you suggest a substitute for the almond flour. This looks delicious. Thank you
+Chantal Perez if you havent found it by now, it does work allthough you may want to increase the sugar by 25 gramms. unter Point 4: www.nigella.com/recipes/view/clementine-cake-2559
Hi Stephanie, my question is not completely different.. It is not in regard to the clementine cake. But I just want to know something about cocoa powders and I did read on your website too .. but im confused about one thing... does the dutch porocess have a milder flavour than the regular unsweetened? Is it used only to enhance the colour of the cake? Or does it taste better than the unsweetened one? And if so then which brand is the BEST for Dutch process amd for the regular unsweetened one? I really want to know !!
I find the flavor of Dutch processed cocoa powder to be milder than regular unsweetened. My personal preference for Dutch processed is either Valrhona or Droste. For regular unsweetened cocoa powder I tend to use Hersheys or Scharffen Berger.
I want to make this but ONE QUESTION....can u pour some sugar syrup on this cake as soon as it comes out of the oven or that kills the flavour? Please let me know what you think. Thanks
This was excellent. Rave reviews from everyone who ate it. How high should you fill the pan with batter? I had extra so made a few cupcakes as I was afraid that cake would rise over the top.
+Carol S. Not sure what size pan you used. But for reference I used a spring form pan that was 9 inches (23 cm) in diameter and was 2 1/2 inches (6.5 cm) deep.
Great recipe, great demonstration! I do enjoy your videos, Stephanie! :) Now, about the non-sticking process: if we are already using the parchment paper to avoid the batter to stick to the pan, why then the need of butter "under the paper"? It seems so unnecessary! Is there some other reason for buttering under the paper, that I am missing?
If you butter the pan, then the paper will stick to the pan. I prefer to do that, so the paper doesn't move when you pour in the batter. Of course, if you prefer, you don't have to butter the bottom of the pan.
I boiled the oranges for more than 2 hours and even changed the water twice in between but they are still pretty bitter. I don’t know what to do. Are they supposed to be bitter? Will the bitterness go away after baking the cake? I’m very confused about if I should go ahead with the recipe or not.
To save time, how about cooking the clementines in a pressure cooker or instant pot (15 to 20 minutes). I noted on a U.K. site where this was suggested. Has anyone tried this method with success?
Thank you for ur prompt response. I would like to garnish the top of the cake with almost flakes. .do I drizzle them on top of the batter once it's in the baking tin or do I lightly fry them and sprinkle on top of the baked cake before storing? Thanks a lot
Hello Stephanie! I tried this last nite and I encountered a bit of a problem. I followed your recipe to the letter, gram and degree but had an issue with cake “falling down” (for lack of better word) right after I took it out of the oven. Taste wise, wow it’s great but the mass comes out much denser than normal and at first glance it would even seem that it is not fully cooked. This is an issue that I’ve been having with many other recipes i.e. it puffs up in the oven and when I take it out it falls down as it cools down and is not as fluffy as one would like. What am I doing wrong??? Many thanks for your help.
If you are having this problem with your baking, it could be that your oven is running too cool. You could buy a free standing oven thermometer to double check your oven's calibration.
Joy of Baking Many thx. aha... I see. I have also wondered about the oven too. What about the heat? Should I set it for top and bottom or only bottom? I've got to get this right! :-)
Please check the ground almond measurement of 250g could be incorrect, as the sugar is this amount and the almond quantity is greater. Please advise.....
Different ingredients weigh different amounts, depending on their density. The best way I can explain this is to think about 1 cup of feathers versus 1 cup of rocks. Obviously these two things don't weigh the same amount even though they have the same volume (1 cup). The same holds true for sugar and ground almonds. One cup of sugar weighs 200 grams. Whereas one cup of ground almonds weighs 100 grams.
I like how you just get to it. No comments, no intro. Just here it is and here is how you do it.
My dear Stephanie: I have made this torte twice and I just love it. It has a strong flavor, rich and delicious. The clementines and the almond flavor are amazing. Thank you very much again. Greetings from Venezuela
I made this yesterday for company coming today. I used the Bob's Red Mill Almond Meal. After I made the batter, I tasted it and it was very bitter. I couldn't resist the temptation to taste the finished product after an overnight resting. The torte tasted great. Not too sweet or bitter. You do have to keep an eye on it at about 40 minutes as it may burn on the top as Mrs.J. says in the directions.
I've baked this numerous times, and like to brush this with an orange or apricot marmalade (passed through a sieve) and then arrange toasted, flaked almonds on top of it before serving. So easy and so yummy! :)
Very nice idea, thanks
Oh my GOODNESS. Well when I managed to stop eating the boiled and chilled Clementines I made this wonderful heirloom cake. The almond flour isn't cheap, but there is enough different vendors out there that you can find it in "normal" grocery stores rather than pay specialty prices. Thank you so much for the tips about the foil and the oven temperature. Highly recommend this recipe. I can tell you one thing... I'll be buying bags of "Cuties" much, much more often now that I know how versatile they are. Each one is a bite of sunshine!
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This is know in the Mediterranean (Portugal, Spain, etc) as 'Moroccan Orange cake'. I've made it for last Christmas and ever since is a favourite. There are some variations (like whipping the egg whites separately and fold them later to the batter, but this cake doesn't rise that much, so I prefer your way); for flavouring I used a bit of grated nutmeg and some cinnamon to taste (like a spicy Christmas cake) and decorated with dried apricots. I did add a 'secret' ingredient because it is a Mediterranean recipe and I'm used to bake with it: from 70-100 ml of a fruity extra virgin olive oil (EVO), depending on the size of the eggs. So, I beat the eggs with sugar until not far from ribbon stage, than beat in the olive oil and lastly add the almond meal. It adds velvetness and taste to the cake, emulsifies (bring together) the ingredients, combines perfectly with citrus fruits and makes the cake last quite long. I agree: better serve 1-2 days after. The smell of it baking is but undescribable! - I add a picture on your FBook page, cause I can't upload the smell!!
Hi. This is the 3rd recipe that I baked from your channel. I made it last Thursday. I followed your advice to boil the clementines day ahead. And since I have a dark springform pan, I reduced the temperature into 350°. And the result was a beautiful bright orange top with dark brown bottom. I think I like it better. Very nice looking. And the taste. Wow. Moist and delicious. We tried it after it cooled down. But the next day, very YUMMY. Thanks for the recipe. I will keep trying more recipes from your channel.
This cake is incredible! When I ate it warm with unsweetened whipped cream, it had some very unique flavors and was amazing. The next day the flavors mingled exactly liked you described. It didn't last long. Unfortunately, I had enough ingredients left over to make it again! I could eat this every afternoon with some spiced tea. Thank you for the demonstration!
Hi Stephanie! I made this recipe! It turned out WONDERFUL!!! Thank you so much for sharing! It's a light torte (first I thought it would be heavy, but mine turned out very light and delicious). I covered it with whipped cream and decorated it with clementine wedges, it was beautiful and really, really, tasty! It's a fine torte, elegant, and very rich in flavor! :)
I made this and it is so delicious. I didn't have almond flour but I had about a 1/2 cup almonds so I ground that up and made the rest all purpose flour. I used the cuties mandarine oranges. I didn't have vanilla but I had vanilla paste so I used that instead and added a few drops of a Clove extract. This cake is so moist. Thanks!
Hi Stephanie, thank you for this recipe. I've made it 6 times in the past month. With a bit of easy planning, it is simple to make, and the flavor is a hit. Thank you.
I can't wait to bake this! I appreciate your sharing the recipe.
I've made this and everyone loved it! Thank you Stephanie for this amazing recipe!
I love your dog
He´s like a ghost. A polite one. Lol
Td gwabir
funny you couldn't keep yourself from taking a second bite :-) I've already made this cake years ago from your website, it's really good infact! have a nice day Stephanie!
I made the almond cake twice last week. This week I'll make this one. Thanks!!
I m Romina from Malta your receipts are great . I always try them and they are delicious and easy. Your explanation is great and I m becoming a good baker
One of my favorite recipes from you, just looks so good
Thanks for the wonderful demonstration god bless the work of your hand I am going to try for my kids love you
Thankyou so
Much! You make baking SO ez and love the way you explain and yr lil laughs Lol makes it enjoyable ! 🙏🙌🏻😊
We are having company tomorrow and this will be on the menu. This looks delicious.
Great job! Y would ppl click "don't like"... Strange them! But I love it! Thanks!!!
after 3 minutes, change the water and add fresh water and reboil...the first boil will contain all the waxes and herbicides, so you want to dump that out...
No egg???
Very healthy recipe it tastes great
.i like the way you demonstrate very easy to follow your recipe.thanks a lot.
Loved watching you make the cake. I am cooking the clementines now ready to make tomorrow.
Thank you once again. I made the Vanilla butter sheet cake it turned out really well and everyone loved it.
Thanks 😜😜
I have done this recipe 3 times already and always a winner!
I would slice surplus and store in the freezer, take it out the night before and turns out as delicious! 😍
Question:
I would like to use some polenta sitting in my cupboard. Could I use half polenta/half almond meal ? Would that ratio work, or would I need adjustments with other ingredients? Concern with going too dry/wet?
Also, I'd like to make a dark chocolate cover but only using dark chocolate, no added sugar or fat, is that possible? I always struggle to make my chocolate liquid enough to spread then setting without staying wet..help 🙏
Hi Stephanie I really live all your recipie you giving correct measurement. I o all your recipie its come really gooood. God bless you and love you from love of God⚘👍👌💫
A delightful and different recipe. Thank you
Definitely will try this. You tasting it made my mouth water. Looks delicious!
You are the best. Thanks for all the great videos.
Thank Y very much, really good video... Hi from Montréal
I made this recipe on Monday and there's more than half left. It is a truly DELICIOUS cake! I could eat it all in 1sitting. But I won't.
Y r the best ....
I always follow through yr recipes n it comes great
Wow! Got to try that for sure! Thx for sharing
Another excellent recipe. Followed the recipe. It came out perfect. Delicious!
will definitely try this... amazin good
Your method is far easy, I will definitely make this!
Eline sağlık! (Turkish)
The cake looks great and full of taste. I really like to use useful utinsils. I noticed that you use spatulas that match with your outfit. Which i find cool. So everything is well set and organized
Dear Stephanie thanks a lot for your gorgeous recipes and me and my other family members are really thankful of your kind and generous style of teaching! I would like to know that is it possible to teach Danish dough? Or just wanted to know if you are scheduled to teach us that? Thanks so much for your great recipes beautiful lady. :)
Thank you for the great recipe. I made this cake and baked it for 55 minutes until the top was golden brown and a toothpick came out clean, however i'm not sure how the texture is supposed to be? it's definitely not a cake texture as it was very moist that i doubt if i under baked it? and when i refrigerated it for a day it became almost a custard like consistency. it's very delicious thought but i want to know is't suppose to be overly moist?
Such a great recipe, I absolutely love it, can't wait to try this one out, it's so simple and gluten free which is good. Instead of almonds can I use peanuts and just ground them? thank you
Dear Stephanie, I baked this recipe and ended up with the same shape and texture but the taste was a little bitter which my kids didn't like it! Better to say that I followed the recipe and everything step by step. Now my question is that whether the taste should be like this I mean maybe the recipe should have strong taste or there were some problem with my ingredients? Thanks for your generous style of teaching.
The first day or two, the flavor is quite sharp because the cake contains the peel of the oranges. I find after a couple of days the flavor does soften, although children still may not like the strong orange flavor of this cake.
I never knew that it is possible to bake a cake without using flour. May be that’s why it is called torte and not the cake. Every time I watch your video, i get something new to learn. Is it okay to use a baking pan slightly smaller than 9” for this recipe? If yes, will this affect a baking time?
Do you use Bleached or Unbleached flour, and what brand?
Thank you for this wonderful demonstration. I've viewed several of your video clips and find the duration of this one quite concise, practical and very suitable for my rush life. For your upcoming clips, if you could manage to make each and every one of them shorter than 10 minutes in length, it would be even more wonderful. Thank you very much. ;-)
Thank you Stephanie for this lovely tart!
By the way, how do you stay so beautifully thin?
A mandarin glaze would be nice to add on top of it before slicing, no? 😊Bravo! Looks absolutely delicious. On it today! 👌🏻
Love your videos,thnak you so much for makeing them!My question is, how could i substitute the almond flour ?maybe with plain flour or cake mix?But then what should the mesurements be?
Thanks a lot!Keep doing your channel!Lots of love
such an awesome video. can i use a normal white flour in place of the almond flour??
Do we need to make sure that clementines or oranges are sweet before we use them ? Or it will ok with all type of orange?
it looks delicius! and what i like the most is that it is gluten free!! i will try it soon!! thank you! =D
I replaced the almonds with walnuts.It was a big hit. Then I did the almond one and my husband preferred the walnut one. Although at 22 years old he has a younger taste sensation. I liked both but then I am 63 and my tastes are also different
Hi Stephanie,
Can I use cashew nut powder instead of almond powder? Its difficult to find almond powder where I live. Thanks for the videos. Tc
Beautiful cake! Thank you! 🙏
If I want to avoid refined sugar, and use Stevia instead, will the difference in consistency and amount of sweetener affect the recipe?
This looks delish! Thanks for sharing!!
I baked this today for 60 min at the correct temp (I have an oven thermometer) and the toothpick came out clean, but I just cut out the first slice and it was undercooked. The flavors are great, but I'm wondering if there's anything I can do to about it being undercooked.
I'm baking this right this very moment. My batter taste good, I assume the cake will come out good as well :)
Great recipie Stephanie. As usual :-)
Hello mam could u please tell us how to make French opera cake!
This is a great recipe
can i change the almond flour with quinoa flour? because the quinoa is very common in my country
Stephanie, I have someone in the house with a tree nut allergy. Have you tried or can you suggest a substitute for the almond flour. This looks delicious. Thank you
Plain flour and chocolate chips inside ..delicious too..
be sure to use organic citrus for this recipe because the peel / zest of conventionally grown tangerines (or other citrus) is sprayed with pesticides.
They will have been washed off when boiled in water.
Could you replace the clementines with limes or lemons in this? I was thinking it might be nice but I don't know if the measures stay the same?
+Chantal Perez if you havent found it by now, it does work allthough you may want to increase the sugar by 25 gramms.
unter Point 4:
www.nigella.com/recipes/view/clementine-cake-2559
You are good teacher
Can I substitute the almond flour for regular cake flour???
Hi Stephanie, my question is not completely different.. It is not in regard to the clementine cake. But I just want to know something about cocoa powders and I did read on your website too .. but im confused about one thing... does the dutch porocess have a milder flavour than the regular unsweetened? Is it used only to enhance the colour of the cake? Or does it taste better than the unsweetened one? And if so then which brand is the BEST for Dutch process amd for the regular unsweetened one? I really want to know !!
I find the flavor of Dutch processed cocoa powder to be milder than regular unsweetened. My personal preference for Dutch processed is either Valrhona or Droste. For regular unsweetened cocoa powder I tend to use Hersheys or Scharffen Berger.
Another good one. Thank you.
Can we do this with oranges or any other fruit?
I want to make this but ONE QUESTION....can u pour some sugar syrup on this cake as soon as it comes out of the oven or that kills the flavour? Please let me know what you think. Thanks
Not sure about that. This cake is already very moist and it doesn't really need any more sugar.
Thanks...I've been waiting for your new recipes...:)
We have a new one every Friday.
Thanks Stephanie...Luv trying all of your recipes....they all turned great for me as such a beginner in baking!
Very nice recipe, thank you 🐨
Will the results be the same if I halve the recipe?
This was excellent. Rave reviews from everyone who ate it. How high should you fill the pan with batter? I had extra so made a few cupcakes as I was afraid that cake would rise over the top.
+Carol S. Not sure what size pan you used. But for reference I used a spring form pan that was 9 inches (23 cm) in diameter and was 2 1/2 inches (6.5 cm) deep.
Great recipe, great demonstration! I do enjoy your videos, Stephanie! :) Now, about the non-sticking process: if we are already using the parchment paper to avoid the batter to stick to the pan, why then the need of butter "under the paper"? It seems so unnecessary! Is there some other reason for buttering under the paper, that I am missing?
If you butter the pan, then the paper will stick to the pan. I prefer to do that, so the paper doesn't move when you pour in the batter. Of course, if you prefer, you don't have to butter the bottom of the pan.
Joy of Baking
:) Thank you!
Show your dog!!! is great and good. Thank you for sharing.
What kind of knife is she using to cut those oranges???
😋😋LOOKS SOO GOOD😋😋defntly wil try!
it look so good. thank you.
you're such a delightful woman to watch :)
Amazing thanks
Stephanie your dog smells the baking 😄😄
I boiled the oranges for more than 2 hours and even changed the water twice in between but they are still pretty bitter. I don’t know what to do. Are they supposed to be bitter? Will the bitterness go away after baking the cake? I’m very confused about if I should go ahead with the recipe or not.
Yes they are a little bitter because of the peel. But if you let the cake sit a day or two before serving, the flavor softens.
@@joyofbaking Thank you for replying so quickly ma’am. I was eagerly waiting.
I made the cake. I can’t wait to eat it tomorrow. It looks exactly the same as in the video.
Loveee your recipes...
To save time, how about cooking the clementines in a pressure cooker or instant pot (15 to 20 minutes). I noted on a U.K. site where this was suggested. Has anyone tried this method with success?
i made this recipe today thks
Can I store this at room temperature for 2days or should i refrigerate? The temperature where we live is around 30C..want to make 2 days in advance
It would probably be best to store it in the refrigerator and then bring it to room temperature before serving.
Thank you for ur prompt response. I would like to garnish the top of the cake with almost flakes. .do I drizzle them on top of the batter once it's in the baking tin or do I lightly fry them and sprinkle on top of the baked cake before storing? Thanks a lot
I meant 'almond'* flakes
Hello Stephanie! I tried this last nite and I encountered a bit of a problem. I followed your recipe to the letter, gram and degree but had an issue with cake “falling down” (for lack of better word) right after I took it out of the oven. Taste wise, wow it’s great but the mass comes out much denser than normal and at first glance it would even seem that it is not fully cooked. This is an issue that I’ve been having with many other recipes i.e. it puffs up in the oven and when I take it out it falls down as it cools down and is not as fluffy as one would like. What am I doing wrong??? Many thanks for your help.
If you are having this problem with your baking, it could be that your oven is running too cool. You could buy a free standing oven thermometer to double check your oven's calibration.
Joy of Baking Many thx. aha... I see. I have also wondered about the oven too. What about the heat? Should I set it for top and bottom or only bottom? I've got to get this right! :-)
Thanku for ur videos mama really :)
What other things besides clementines could you use to flavor your torte
Any orange variety, lemons, grapefruit, mandarins though best to make sure you remove any seeds. Any similar fruit would work.
You know it's good when she takes a second bite. :-)
Amazing
can I use flax seeds instead of eggs for vegan cake , 1 tbs for each eggs
Sorry but I’ve never tried that so I couldn’t say how it would work,
I love watching all
her vid
eos
Any substitute for almond flour ?
I’ve only made this cake with almond flour. But you could try replacing it with all purpose flour.
This cake was one of the icon props in Ben Stiller's "Secret Life of Walter Mittey
Please check the ground almond measurement of 250g could be incorrect, as the sugar is this amount and the almond quantity is greater. Please advise.....
Different ingredients weigh different amounts, depending on their density. The best way I can explain this is to think about 1 cup of feathers versus 1 cup of rocks. Obviously these two things don't weigh the same amount even though they have the same volume (1 cup). The same holds true for sugar and ground almonds. One cup of sugar weighs 200 grams. Whereas one cup of ground almonds weighs 100 grams.
perfect
I didn't even watch the video yet and knew I was going to make this.