Nocino update, and recipe recommendation

I've been moderately good about shaking the nocino, and as promised, it's already turning all manner of strange colors!

The one on the left is a brackish green, but the jar in the center is BLACK already. So cool!

In non-related news, I made this cake and it is to die for: David Lebovitz's Almond Cake.
It was super easy to make in my whiz-bang food processor, and he's correct that it tastes amazing even a couple of days later. I served mine with homemade limoncello, homegrown blueberries, and storebought creme fraiche. I almost think the add-ons were too much; next time I'll keep it more simple so the amazing almond flavor can shine. Look how fine the texture is! The only disappointment was the outside edge was a teeny bit overcooked. I might take it out 2 minutes sooner next time.