After a few attempts at baking macarons, my refrigerator still holds a good supply of almond flour. How to use it? How about some Italian almond cake? This rich, dense cake uses ground almonds instead of flour, making it gluten-free. The seven eggs make it even richer.
Unfortunately, the recipe calls for a 9-10 inch springform pan. I didn’t realize that my springform pan is only 8 inches. This caused an unanticipated problem. The cake was supposed to finish baking in about 30-40 minutes. After 50 minutes, a toothpick inserted into the center of the cake was still coming out with uncooked dough attached.
The cake was so deep that it wasn’t cooking through!
I finally gave up and pulled the cake out of the oven at an hour and ten minutes. After letting it cool, I sliced it open and, sure enough, the center was still very dense and not entirely cooked. The outside edge was a bit overdone.
Serving it up with some fresh mango, the cake was still tasty, but I had to eat around the undercooked part. I’ll have to try an alternate recipe, maybe one that makes use of a little flour. I’ll also have to either not fill the pan so high or will need to buy a larger springform pan.