Recipe requires 180g ground almonds - I only have about 20g! Will it be ok?

[franch]

It's Nigella's almond and orange blossom cake. Won't be very almondy, obviously ....

Unless I ask DH to get some almonds on the way home - in which case I'll have to let the mixture sit for about 3 hours ...

you might need to add more flour if yuo use less almonds?

Yes, considered that - 160g more flour do you think? Oh dear, it's such a lovely cake, I hate to mess it up ...

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Will the mixture be useless if I leave it for 3 hours?

Oh cod what do I dooooooo?

If you add more flour it will be a very different cake in texture - it's not just flavour that will be affected. How far have you got?

Ok I would guess that this is possibly salavageable but it won't taste as you want it to be. I would add an extra egg, some extra fat and about 100g of flour. When using sr flour or baking powder you have to bake it immediately as the raising agent starts working as soon as it hit moisture and will stop if you leave it out without cooking it.

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oh bloody hell. Have creamed the butter and sugar, added eggs and flour.

Should I chuck it all, ask DH to get almonds plus replacement eggs etc, and start again later?

Not helping, lapin!!!

And the DDs are melting down all around me as I fret ...

Cross post lapin, I take it back!

Melt an oz of butter and add that and also a beaten egg and then fold in some more flour and then bake it. It won't be the same but at least you won't waste the ingredients.

i would make it into fairy cakes (more robust if something goes wrong)

Trouble is, you have to leave it for 2 days before eating - it's for guests on Sat - so if I unwrap it on Sat and it's crap, too late to make another then!!

Make this one and another later? (Dunno who's going to eat the dud one - sell it at the DDs' nursery fete on Sat?!!)

It's already got 225g butter and 4 eggs in it Carmenere - are you sure?

think you need to make another one...

Have you got any lemons? If so grate the zest of one into it and then when it is cooked make a syrup with the juice and turn it into a lemon drizzle cake for the cake sale.

OK I'll make another. Mixture will def be no use after 3 hours?

To make

What's in it so far:
225g butter
225g caster sugar
4 eggs
50g plain flour

What's now supposed to go in:
180g ground almonds
1 tsp almond essence
zest orange
juice half orange
2 tbsp orange flower water

I accept I need to make another but am confused by all the suggestions as to how to salvage this one in some way ... and I need to feed the DDs ...

Well almonds add fat and texture to cake so for a similar texture you need to replace that as well as the flour for volume. However I would just add a bit more flour and do the lemon drizzle option and do something else for your dessert.

(Ignore 'To make')

Ok so there is no raising agent in there at all so it may last the three hours.

if you add 200g of self raising flour then youive got basic victoria sponge recipie with which you can make big cake or lots of fairy cakes.

But there is no raising agent Witch