Portuguese Almond Cake
"Uses sprinform pan"
- 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
Preheat oven to 350°F.
Combine flour, sugar, baking powder, baking soda and salt.
Beat egg, buttermilk and almond extract together until smooth.
Stir in melted butter.
Add flour mixture and mix with spoon until nearly smooth.
Turn into a buttered Pam sprayed 9" springform pan.
If your pan is 10 inches will take less time to bake
Wrap the springform pan in aluminum foil to prevent the syrup from leaking
Bake until center of cake springs back when lightly touched, about 35 minutes.
Remove from oven.
While is hot
Cover top with sliced almonds.
Slowly pour Hot Almond Syrup even over, letting syrup soak into cake.
Broil about 6" from heat until almonds are lightly toasted.. this takes less than 2 minutes
This burns very fast so stay with it turning pan so evenly toasted
Cool on rack 15 minutes.
Using knife or spatula, loosen sides between pan and cake, then cool completely before releasing springform pan.
While cake is baking last 10 minutes
Hot Almond Syrup:
In 1-qt saucepan combine sugar and water.
Boil until mixture reaches 220F on candy thermometer.
Remove from heat and add almond extract
- 9 "Sprinform pan