for ROSE’S heavenly CAKES: Golden Lemon Almond Cake (page 37), i spent monday night measuring dry ingredients, tuesday night measuring liquid ingredients, wednesday night baking. ok, monday and tuesday nights were merely a few minutes, mostly reading and researching about ingredient vendors, sources, history, etc. however, wednesday night was a few hours! from 10 pm till 2 am overnight and a 7 am piping session.
call me a turtle master baker… and this is what a turtle master baker can do:
said about the cake: awesome flavor, inviting, the best, ….. very….. very….. good….., perfect crumb and texture, tender but not falling apart, lemony tangy, deep golden crust, crunchy crust with the sprinkles of turbinado sugar.
the cake, together with my friends kathy, jayboy, craig1 and craig2 were sent to Luca via a 45 minute airplane ride. several days later, i started to hear their individual reviews about the cake. it isn’t all cakes when i hear reviews said 5 different ways by 5 different people, but all meaning the same. i am deeply convinced Rose has good reasons to claim this Golden Lemon Almond Cake “the best non-chocolate cake in the book.”