I've made this cake many times, but it was years ago. The recipe calls for sliced unblanched almonds, ground up very fine. I never had a problem. Yesterday I ground up a batch in my Cuisinart, but they came out in small pieces and not at all fine. They were almost like couscous. So I took another kind of sliced almonds (Trader Joe's skinless) and processed them and they, too, came out in these little pieces like couscous. Today I tried to grind some of each batch up in this little Tribest grinder and they turned into almond butter.
What am I doing wrong? Obviously there's too much oil in the almonds to get them to a fine, almost powdery grind, but I've never had this problem, and I tried two different kinds.
The recipe, by the way, is Rose Levy Berenbaum's Golden Grand Marnier Cake, from The Cake Bible.