Although I've made several recipes from this book with great results, I was especially peeved about a photograph and recipe for an almond cake. The photo clearly shows sliced almonds IN the cake, i.e., not scattered on top after baking. The directions, however, make no mention of sliced almonds and call for the almonds to be pulverized in the food processor.
I know, I know, this isn't a disaster, but some people unfamiliar with ground nut "flour" cakes could worry they're supposed to just slice them. I obviously can put some sliced almonds in the batter.
It's just that things should be clear. She should also know that folks like me want to make cakes for a birthday party the next day and choose her ingredients accordingly!!!! Of ALL THE NERVE, EH?
My other gripe is that I spent several hours trying to find coconut sugar and kamut flour yesterday. I should have planned in advance and ordered them by mail, but I was so sure that my local treasure stores (and also Whole Foods) would have them..... I made the Kamut Pound Cake anyway, with spelt flour and it was really great. Husband took it to work today so we wouldn't eat more than a small piece each.
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