Oh my fellow Heavenly Cake Bakers! I was so darn excited about Rose's book coming out, and have been wearing such rosy glasses, that I couldn't even conceive of not participating. Oh sure, I thought I might have to miss the first few because of someone in my family having major surgery (and my kitchen undergoing a minor remodel) in October, but I could still bake a cake a week right? Of course I could. It would be easy!
The nuts were actually delicious in the finished product, though one taster declared the cake had "a lot to chew through". Oh, how I betrayed Rose's work on this incredibly light, airy, and tender cake....
What's the big deal, you say? So there's a few chunks of almonds? Well, due to my second stroke of laziness, or could it be lazy eye when reading the recipe, I had seeded raspberry jam instead of seedless. Yet again, I had the opportunity to mitigate by straining it, and yet again, I could not be bothered.
Well, look at all those seeds in there. And I over beat the cream a bit, too. But this is not catalog of errors to explain a cake gone wrong; this is a testament to how wonderful Rose's recipes are! Even with the ingredients I unwittingly substituted, and using too much force with the whisk, and nearly dropping a layer on the floor (but actually just tearing it), the cake still turned out beautifully and most tasters went back for a second slice. Only one taster commented on the seeds - and several others loves the texture!
I loved the almond chiffon (even with the nuts), and will certainly be using the frosting again (just whip cream and stir in SEEDLESS jam toward the end- what could be simpler?), but it did not need the amaretto syrup. I made my cakes the day before as directed, and leveled and syruped the day of serving. Most tasters found the amaretto syrup a little too up front and center. I don't like the boozy smell in this cake, and I only used half of the syrup, and it still seemed to make the cage a bit too soggy for my taste. Amaretto was the first thing I tasted, and that was not a good thing. The syrup mellows wonderfully into the cake (but still leaves it soggy) by the next day, but by this point, the raspberry whipped cream is not at its best. I would skip the syrup next time.
Of course, I am now nitpicking what was described to me as eating "almond raspberry clouds"!
Thanks for letting me share my somewhat clumsy first Heavenly Cake attempt with you. Check out all the other Heavenly Cake Bakers. Hopefully I can catch up with everyone tonight!