Portuguese Almond Cake
"Uses sprinform pan"
Ingredients
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 by Step Method
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
- 9 "Sprinform pan