Hi, thanks for the recipe. I made this yesterday and it came out pretty good. It was a little dry and more like the texture of bread than cake. Is there something I can add to make it more moist?

I think, as I mention in the post itself, it comes down to careful baking time. I found that this recipe needed regular check when baking since baking for long makes it dry…Bake for 30 minutes and then do a regular check. The minute you find that toothpick comes out almost dry when pricked down the center of the cake, you can remove it from the oven and let it sit outside for a while. Otherwise too much time makes it v dry and heavy instead of cakey/moist. I tested out with few recipes for the same and customized it – I have one which is little better than this – will make and post it someday. – DK

That looks really yummy, and like you said it is indeed difficult to find a really fluffy eggless cake. Thanks for sharing this one.

I guess iam lagging behind with ur recipi’s corner…..will surely try this one after the cookie pastry.

Mmm…Looks so yummy !!

Very nice way of explaining the steps in snaps

Thanks RC Thats so Kind…As for as flour is concerened, I know that Cake flour usually helps to produce a more tender texture than all purpose flour. You can substitute All purpose for Cake flour but then using cake flour will give you a more tender cake than the former. I checked if You can do substitute in case you dont have some in your hand and came upon this link http://www.recipezaar.com/87689.

gorgeous – especially the almonds on top

I have never made Eggless cakes ever. looks great!:))

Lovely cake…those almonds reminded me of a cake I made nearly four years ago…I decorated it in the same way …great minds think alike eh?..thanks for the entry…btw, please check your mail…

i love the way u have arranged the almonds on top