What type of almond butter should I use?<\/strong><\/p>\n\n\n\nLook for a smooth, creamy roasted almond butter without added oils or sugar. Stir it well before using.<\/p>\n\n\n\n
Can I use almond paste instead of almond extract?<\/strong><\/p>\n\n\n\nYes, substitute 1\/4 cup almond paste and reduce the almond extract to 1\/2 teaspoon.<\/p>\n\n\n\n
What if I don't have cake pans?<\/strong><\/p>\n\n\n\nYou can make mini cakes or bars in a muffin tin lined with cupcake liners or a small loaf pan. Adjust bake time.<\/p>\n\n\n\n
Can I use almond flour?<\/strong><\/p>\n\n\n\nAlmond flour has a much different texture but you can try substituting up to 1\/2 cup for the all-purpose flour.<\/p>\n\n\n\n
What causes a dry or crumbly cake?<\/strong><\/p>\n\n\n\nOvermixing, inaccurate measuring, oven hot spots, or improper pan prep can cause dryness. Check for doneness early.<\/p>\n\n\n\n
Why does my cake sink in the middle?<\/strong><\/p>\n\n\n\nThis can happen if it's underbaked. Try testing 5 minutes before the minimum bake time. Let cool completely before removing from pan.<\/p>\n\n\n\n
How do I get clean slices?<\/strong><\/p>\n\n\n\nUse a serrated knife and gentle sawing motion. Wipe the knife clean between cuts. Allow the cake to cool completely before cutting.<\/p>\n\n\n\n
Can I double the recipe?<\/strong><\/p>\n\n\n\nYes, the recipe can be doubled. Use two 9-inch or 10-inch cake pans. Increase bake time by 5-10 minutes.<\/p>\n\n\n\n