I made a half recipe of the cake in a six-inch cake pan, with enough leftover batter for a tester ramekin. I wasn’t sure about using almond butter in the frosting, probably because I usually buy chunky almond butter (I thought smooth would be better for this recipe so that’s what I bought), and ended up thinking it was wonderful. I loved that it was a little more salty than the average buttercream. I had initially thought I might add some almond extract to amp up the almond flavor, which it did not end up needing at all. I am happy to have found a new kind of frosting I like so much!
I realized that Eloise has not made an appearance since I started blogging again, so this marks the return of Monster Cuisine. We just got this mat to go below the sink in the kitchen and she thought it was a new pad for her. You know, since of course we want a food-obsessed Weimaraner as close and comfortable to us as possible while we are cooking!