*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This cake reminded me of two things, the egg custard pies I used to make for my Grampa and Creme Brûlée. So, with that being said, the two things I did was add 1/2 teaspoon of almond extract before cooking and torched sugar on top after.
Loved it! It is a unique custard and cake combination. The recipe is odd giving such a HUGE window of time it might take to bake. Mine was completely done in 50 minutes. Next time I make it, I will grate in fresh nutmeg and call it an eggnog cake.
First off I must say that I am not a baker, I can cook my but off, but baking can be a challenge sometimes because you can't easily add your own twist unless you know the chemistry of baking, which I do not. This was super easy and quick to make. I did not stray from the recipe, however I have seen a version that had brandy replace 1/4 cup of the milk, I am thinking of using grand marnier instead. Stay tuned.
I made one little change in the recipe I used mostly almond extract and a little vanilla. Also it said to fold in the flour and that wasn't working so I used my hand mixer to add the flour. If you make this cake don't be discouraged with the batter. It is VERY thin. As I was pouring the batter in the pan I kept thinking this isn't going to work but...I came this far just put it in the oven. Surprise!! It turned out beautifully and the custard set up and wasn't runny at all. My husband enjoyed a couple pieces with his coffee at work and told me there was somethIng about the cake that made you want to keep coming back for more. I will definitely make this again
This is tasty. 4.5 stars. Its a simple cake that really did have a custard layer. I wish there was a video with this, just so I could know exactly what the batter was supposed to look like before it went into the oven. My egg whites didn't really seem to incorporate well with the mix, but turned out fine in the end. Only addition I made was half unsweetened Almond milk and half whole milk.
Easy and fast to pull together. As per others, I also used a combination of almond extract (1 tsp) and vanilla extract (1/2) tsp. The recipe is great. Next time I would definitely consider using rum (or lemon extract with some lemon zest mixed with the flour, or coconut extract with coconut milk for the liquid). This cake can have several flavor profiles depending on your individual preference.
This was so easy, as others have said, and melt-in-your-mouth delicious. I had almond milk on hand so substituted that for the cow milk, and also added 1/2 teaspoon of almond extract. Everyone that tried it absolutely loved it, and my sweetheart enjoyed it so much he asked me to make him a second one a few days later. A winner and a keeper.
The cake looked promising, but the “custard” layer was not liquid whatsoever, and had more of a dry-sponge consistency. On top of that, the cake didn’t really have much flavour, even with the sugar topping. One thing to make it taste better though is whipped cream or ice cream.