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.
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