I liked it a lot but bought almond meal. Very easy to make and not very sweet. Very tasty:)
excellent Trying several new healthy dessert recipes lately and this is a really good and easy one. I think it needs about 40 minutes in the oven instead of 30. It's a bit dry so it's not for when you want real cake but it's still pretty good and being a healthy dessert you can eat goes a long way. Pros: healthy easy delicious Cons: dry
Delicious and Easy Wow I made this cake for Easter as one of our guests was gluten-free. It turned out fabulous great texture and flavor. The only change I made was that I added a little almond extract to the cake mix as well as added a little with the honey when I drizzled it on top. Also I know my springform pan leaks and I haven't had a chance to purchase a new one. I decided to try it in a regular cake pan. I used parchment on the bottom and had no problems turning out the cake afterwards. I highly recommend this cake! Pros: gluten free
This is a fantastic recipe we loved it. Be very careful not to burn it as it browns very quickly. I also made this with 1 3/4 cups of almond meal. I made a glaze with about 1 1/2 tablespoons of butter and the same of honey melted together and brushed over the cake while still warm.
Better than Great recipe This is a great cake for breakfast too! I eat a big slice with a couple of over medium eggs. It is now one of my favorite breakfast meals! Pros: Tasty
Fabulous! I made half a recipe and baked it (14 min.) in muffin tins. Served with macerated peaches and blueberries topped with a soft honey meringue and toasted slivered almonds. To die for.
I made this cake. I love it! love it! love it! by far one of my favorite now. I did add 1cup of frozen mix berries on the top just before putting it in the oven. It was amazing. ( I am watching my calorie intake so I changed it a bit: 1/8 of honey in the receipe. and 2 teaspoons (not tbps) of honey on top. and 3 eggs instead of 4. ) thank you so much for this amazing receipe!!
This is so good! It is moist and delicious and very easy to make. Pros: I used 1 3/4 c. almond meal/flour from Bob's Red Mill. and used almond slices on top of the cake. '
The directions on recipe really are not good. Baking is a science and directions are to "take out of oven when toothpick comes clean or about 28 minutes".I took cake out when toothpick was clean which was about 20 minutes at 350 degrees. Outsides were dark and almost burnt but middle was all wet and raw. I followed everything exact. Not worth the effort.
