We’re baking our way through Gina’s wonderful book and this week’s recipe is on page 80.
As usual I had to make a couple of adjustments to the recipe. I didn’t have mini bundt pans so I used a large bundt pan. I knew I didn't have grappa in the liquor cabinet and didn't want to buy a bottle because no one drinks it at my house so I looked for a good substitute. I had limoncello, orangecello, Grand Marnier and Kahlua. I considered the first three for a few minutes but somehow decided against using any of them and proceeded to make a syrup of one part almond extract and two parts Bacardi rum.
So, mine was an Almond Rum-Soaked Sponge Cake. I sprinkled powered sugar on top and added some sliced almond for looks.
Loved the cake, the texture and the almond flavor. Since I didn’t use the mini pans, mine wasn't completely soaked in the syrup. I did save a bit of the syrup to drizzle on top of the first few slices. I'll make this cake again and will probably use limoncello or Grand Marnier.
Comments (4)
I am not a grappa lover either. When reading the recipe when I got my book, I also thought about using rum instead. Glad to know it worked. Your little rum cakes look deelish!!
Posted by girasoli | May 4, 2008 11:51 PM
Posted on May 4, 2008 23:51
I'm happy to see that I'm not the only one on ST that doesn't like grappa. I think that rum was a good substitute and the almond extract gave it a nice delicate flavor.
Posted by María I. | May 5, 2008 7:17 PM
Posted on May 5, 2008 19:17
I'm not a grappa drinker either; for other recipes that call for grappa, I've subbed brandy (I'm not a brandy drinker either but have that in the house for other recipes. ;D)
Posted by Kim | May 6, 2008 1:43 PM
Posted on May 6, 2008 13:43
Not a grappa lover either, but we did have that bottle. I liked your picture; the almond slices were a nice touch.
Posted by Marcia | May 6, 2008 3:04 PM
Posted on May 6, 2008 15:04