“lemon almond cake”

What makes our recipe for Mushroom Pork Chops so good? We think it has something to do with how creamy these pan-fried pork chops are. Plus, if you’re a mushroom lover, you’re going to love how loaded with mushrooms this recipe is. 
The time to make it is based on the minimal simmering time. Simmering for 1 to 4 hours allows the sauce to develop more flavor. You could skip simmering all together, but the flavor won’t be as far developed. I recommend simmering for at least 1 hour.
Use the Cake Boss Cake Pop Pan to create mini, bite-sized versions of your favorite cake recipe. Switch up the flavors and colors for birthdays, anniversaries, holidays, or to simply make someone smile.
Everyone who has this loves it! It’s surprisingly simple and quick. Garlic, rosemary, and white wine flavor the pork. The aroma is wonderful. Try steaming fresh broccoli, then frying it in the pan juices for a perfect side dish.
This cake from Karina Gowing, the pastry chef at Arrows Restaurant in Ogunquit, Maine, is perfection for anyone who loves frosting. The ultracreamy icing, which is almost like a milk-chocolate ganache, gets spread liberally over layers of light, delicate, cocoa-flavored cake.
Bring the sauce to a simmer and lower the heat to low to maintain a low simmer.  Cook for 15-45 minutes, stirring often. Scrape the bottom of the pot every so often so nothing sticks to the bottom and scorches.
When making a a vanilla cake,  I highly recommend lining the bottom of the cake pan with parchment paper. This prevents a thicker crust forming on the bottom as well as ensures that your cake will come out of the pan in one piece. I have used both butter and nonstick cooking spray to grease my pans for this recipe and I do not flour the pan. Both work great.
I made two of these in 5 x 7″ pans. I gave one about a month ago to my brother and we ate the other. OMG! I have made different lasagna recipes but this is the best! I didn’t change a thing! My brother and his son loved it also! So today I’m making another one to bake tomorrow for Super Bowl!!!
easily assembled, very tasty! based on other reviews, i also omitted the juice of the tomatoes to avoid a watery lasagna. and i didn’t steam the spinach, i layered it in raw and it came out perfectly. will definitely make again.
But Sansrival is essentially made with 5-6 layers of merengue, layers with chopped cashews and butter cream, then frozen for consistency. I’ve never attempted it, but a favorite aunt used to make it for me when I was 10, and it has since become my all time favorite dessert.
Hi Dawn! Thank you SO MUCH for this lovely, thoughtful comment! The strawberry topping sounds delicious and I should definitely add a post of that to my blog so I can share it with others. I am so grateful for your kindness and support. The world needs more people like you! And more cakes. 🙂 Thanks again!
I have made this twice. I used the ingredients as written and baked it exactly 32 minutes, as directed. It was perfect. We love it. I believe the trick is in the swirling method. I let the knife only sink about an inch in the batter, so that the topping stays mostly on top. When checking for doneness, I inserted the toothpick in a place where there is only cake, without topping. I am cooking for two, so there a lot. I froze individual servings for breakfasts later. It freezes well. Thank you for this amazing recipe.