y'know take any good vanilla cake and back off on the vanilla and major on the almond extract and i'd infuse with an amaretto splash ( simple syrup + almond liqueur) after baking
sylvia weinstock has a great one (but it does not do well after it is chilled)
this one:
http://homecooking.about.com/od/cakerecipes/r/blc13.htm
but i use an extra quarter cup of flour and i add the eggs as is right out of the shell -- no separating and whipping -- to the creamed sugar and butter -- then add the dry ingredients in thirds and the sour cream by halves in between -- you can delete 1-3 of the yolks if you want a whiter result --
simple syrup is equal parts sugar and water boiled till it's clear -- let it cool off -- add amaretto to taste -- approx 4-5 tablespoons to 6-7 ounces of simple syrup then brush or squirt onto cake layers as you assemble & fill the tiers --
best to you
Quote by @%username% on %date%
%body%