A huge Thank You to Nancy of the blog, The Dogs Eat the Crumbs, for hosting this weeks Tuesdays with Dorie. I think a lot of us have been waiting patiently for someone to chose this recipe. Why? Because of Dorie Greenspan's mouthwatering description. In the book she teases that the cake is "reminiscent of cakes made with almond paste." That phrase popped out of the page while everything else faded into the background. Almond paste and even almonds are too expensive to use as often as I would like (thanks for that, student loans). But that rareness only makes them all the more revered, at least in my world. So when something claims to taste like almond paste without actually using it, I'm so interested!
This slim cake is demure and understated. It would be a mistake to pass it up in favour of a fancy, drama Queen diva, layer cake. Sometimes basic, simple ingredients can create the most magical tastes. It truly does have the flavour and chewy, moist texture as desserts made with almond paste or marzipan. Even though the almond extract is an optional ingredient, I highly recommend using it, especially of you are a hard core almond lover. The top of the cake is a thin delicate, crunchy layer of baked sugar and sliced almonds. The combination of crunch and chew makes this more akin to a sophisticated bar than a cake. Because it's such a marvelous recipe, it has earned it's degree and graduated to a lofty 'cake' title, but without all the fuss and high-maintenance which usually comes with it.
You can find the complete recipe on Nancy's site by clicking Here. She has a lovely blog and beautiful photos! Thanks, Nancy. You chose wisely.