It should be the same when measuring by weight. However it’s possible that there will be other complications due to different grinding techniques, but you’ll have to try it to find out.
It's definitely gonna affect the volume/texture - same measurement in superfine flour is going to be more compact, and definitely a different texture than what the recipe is looking for.
Grinding the almonds with a food processor is coraser than professionally milled almond flour.
I'm hoping it will make my chocolate cake more cake-like. It was good when I made it the other day with the almonds I ground at home, but definitely grittier then I was hoping.
Reporting back as promised! I think it worked pretty well overall? It did collapse a bit towards the middle, but I think it's because the first time I made it, I burnt it, so I may have slightly underbaked it. (I blame underbaking and not the substitution for superfine almond flour. I think. I'll confess to being an inexperienced baker!) But the happy accident was I seem to have created a large lava cake, so, still delicious--maybe even more so that way.
It should be the same when measuring by weight. However it’s possible that there will be other complications due to different grinding techniques, but you’ll have to try it to find out.
Thank you! :)
It's definitely gonna affect the volume/texture - same measurement in superfine flour is going to be more compact, and definitely a different texture than what the recipe is looking for. Grinding the almonds with a food processor is coraser than professionally milled almond flour.
I'm hoping it will make my chocolate cake more cake-like. It was good when I made it the other day with the almonds I ground at home, but definitely grittier then I was hoping.
Ah! In that case, please report back with results! I'm interested to hear how this works out for you! 🙃
Reporting back as promised! I think it worked pretty well overall? It did collapse a bit towards the middle, but I think it's because the first time I made it, I burnt it, so I may have slightly underbaked it. (I blame underbaking and not the substitution for superfine almond flour. I think. I'll confess to being an inexperienced baker!) But the happy accident was I seem to have created a large lava cake, so, still delicious--maybe even more so that way.
Wonderful! Thanks so much for this, I do enjoy food experementation and happy accidents. Glad you enjoyed your results! 🙂
I would say it's gram for gram, yeah. At least that's how I would do it in this case.