Baking with Almond Oil

1. Gather the ingredients you need for your recipe, and begin preparation as you normally would.

2. Substitute unroasted almond oil directly for other oils, on a one-to-one basis, or for up to half of the butter called for in your recipe. Use roasted almond oil in recipes where its delicate nuttiness will complement the other ingredients, such as in a carrot cake.

3. Bake the cake as you normally would, until the center has set and you have inserted a cake tester into the middle, and it comes out clean. If your recipe is based on butter rather than oil, allow the cake to cool longer in its pan before turning it out. Otherwise, it might fall slightly, and become dense in the middle.

Flavoring with Bitter-Almond Oil

1. Prepare the ingredients for your favorite almond-cake recipe, assembling wet and dry ingredients separately, as directed.

2. Mix the cake, up to the point where you add flavorings.

3. Measure your bitter almond oil according to the instructions on the label. Usually, it is much more concentrated than almond extract, so use only a one-fourth as much as the recipe calls for.

4. Bake your cake as you normally would. The almond flavor should be clean and distinct, slightly stronger than you would have had you used almond extract. If not, add another drop or two of bitter almond oil the next time you bake the same recipe.