Anybody successfully substituted ground almonds for something else in a cake?

[caffeinated]

Have googled and hear recommendations for semolina or ground rice but am scared to risk it and will have a visitor with but allergy.

What recipe is it?

You might be able to replace it with flour if it is a cake. Well, I know you can replace some flour with ground almonds in cakes, to keep them moist longer, so I would assume you can do the reverse. This may depend on what sort of cake it is though.

I have used fine ground semolina (from the World Foods aisle in Asda rather than bog standard pudding semolina as I think that's less fine) in cakes as DH can't have nuts. It's fine for a small amount in something, for me it was a Christmas cake, but obviously wouldn't work in larger quantity for Bakewell tart etc.

You're aimimng for something with the consistency rather than the flavour.

The cake has flour in but the almonds make it moist it also has yogurt in. The almond quantity is about 70g so not loads but I think switching it for flour would make it drier?

Fire maybe that's my best shot then

I personally would just use the same quantity of flour and add a dollop or two more yoghurt. I wouldn't expect the cake to be drier if you don't use the almonds, rather it just wouldn't keep quite as long.

I haven't use semolina so can't comment on that.

Good luck.

I substitute ground almonds for coconut in a banana loaf and a similar quantity. Dh doesn't like coconut texture. Maybe would work the other way.