Portuguese Almond Cake

8
Servings
9m
Prep Time
35m
Cook Time
44m
Ready In

Recipe: #38502

April 17, 2022



"Uses sprinform pan"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (178.2 g)
  • Calories 430.5
  • Total Fat - 33.4 g
  • Saturated Fat - 21.8 g
  • Cholesterol - 177.4 mg
  • Sodium - 14344.6 mg
  • Total Carbohydrate - 26.8 g
  • Dietary Fiber - 3.7 g
  • Sugars - 11.8 g
  • Protein - 7.8 g
  • Calcium - 118.3 mg
  • Iron - 1.7 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350°F.

Step 2

Combine flour, sugar, baking powder, baking soda and salt.

Step 3

Set aside.

Step 4

Beat egg, buttermilk and almond extract together until smooth.

Step 5

Stir in melted butter.

Step 6

Add flour mixture and mix with spoon until nearly smooth.

Step 7

Turn into a buttered Pam sprayed 9" springform pan.

Step 8

If your pan is 10 inches will take less time to bake

Step 9

Wrap the springform pan in aluminum foil to prevent the syrup from leaking

Step 10

Bake until center of cake springs back when lightly touched, about 35 minutes.

Step 11

Remove from oven.

Step 12

While is hot

Step 13

Cover top with sliced almonds.

Step 14

Slowly pour Hot Almond Syrup even over, letting syrup soak into cake.

Step 15

Broil about 6" from heat until almonds are lightly toasted.. this takes less than 2 minutes

Step 16

This burns very fast so stay with it turning pan so evenly toasted

Step 17

Cool on rack 15 minutes.

Step 18

Using knife or spatula, loosen sides between pan and cake, then cool completely before releasing springform pan.

Step 19

Meanwhile

Step 20

While cake is baking last 10 minutes

Step 21

Make

Step 22

Hot Almond Syrup:

Step 23

In 1-qt saucepan combine sugar and water.

Step 24

Boil until mixture reaches 220F on candy thermometer.

Step 25

Remove from heat and add almond extract

Step 26

Stir well.

Tips & Variations


  • 9 "Sprinform pan

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