To be fair, she recommends a springform tube tin for this. When I made it before it rose fabulously then in my other bundt tin (yes, I have 2 bundt tins thanks to one wonderful Christmas). The other tin is black and less fancy in design, but the one I used on this occasion looks like this (along with the other ingredients).
More fancy, and more difficult to grease. I thought I had done an ok job, but, well...
First, in any case, I blended some butter and marzipan.
Until it looked like this:
At which point I realised there should have been sugar in there too. Oops.
Then some self raising flour and then it was ready for the tin.
An hour or so in the oven and out it came, looking glorious!
I let it cool down a long time to prevent it falling apart while turning it out. I flipped it over and...nothing. I ran a knife around the edge...nothing. I banged it on the table over and over and over...nothing. So eventually I just tried to get a slice out to see if once I did that I could get some leverage and sneakily put the slice back in once it was out. No luck - this baby was not coming out of that tin. So instead, I just took slices out and stuck them in the tin for the after mass crowd. Hmph.
|Now why do you think no one was impressed by my offerings?
Recipe for Easy Almond Cake
1/4 tsp almond essence
1/4 tsp vanilla
150g self raising flour