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 ...

I'm going to keep things simple - wait for DH to bring the stuff, finish the existing cake in the normal way, make another and cook them both simultaneously.

It's a bit desserty for a cake sale, but if it doesn't look horrendous I might add it to my offerings - otherwise would it freeze do you think? Can't eat both in one weekend!

Or I might turn the reject into a Victoria sponge ...

ok I've added 200g SR flour + 1 tsp baking powder and it's in the oven ...

Will do the almond thing later ....

Hmm, the victoria sponge has turned out very risen and domed - maybe I shouldn't have bothered with the baking powder! What's the best way to deal with this?

roffle roffle at LL

What is to deal with? Home-made cakes are domed.

Oh, but now it's sunk! Looks awful. Would eat it but we have the other cake to eat too - we're quite piggy but not that piggy

Oh and I'm not icing it. Have just made the replacement cake, am SICK OF CAKES, just want to SLEEP but have to wait to get this one out of the oven. It'll be all I can do to sprinkle some icing sugar on top and put jam in the middle

Oh and package up the dud cake plus another I made earlier plus some muffins out of the freezer, all for the fete

Seems like a mammoth task right now ...

While dealing with the bloody cat thing

Well I got the almonds, made the cake the proper way and it was gorgeous as always.

Victoria sponge was crap!