I think it would depend on how strong the almond was. It can be a very overpowering flavor. If it's subtle enough that it only adds to the taste, instead of replacing the vanilla, I don't see why not
Thank you CalhounsCakery for the response! Another related question: if Almond and Vanilla extracts are used in the same proportion i.e. 1 tsp Vanilla Extract and 1 tsp Almond Extract in a Yellow Cake what would you call it? Can I still call it Vanilla Cake?
The almond would definatly overpower the vanilla in those porportions. You wouldn't taste the vanilla anymore. I would start with 1/8 tsp first and taste the batter.
I will certainly try that,Thank you! Can I then call the 1:1 Vanilla + Almond, Almond cake? The reason is I have made Yellow cake using that proportion and it tastes super!I just want to give it a technically correct name
I think you would be safe with that That does sound good. Maybe with some ground almonds in the batter. Could be really interesting! I'll have to try that.
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