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Ancient Walls Almond Cake

Portugal, Present Day

1 cup all-purpose flour

3/4 cup granulated sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 egg

1/2 cup buttermilk

1/2 teaspoon vanilla extract

1/3 cup melted butter, cooled room temp

2/3 cup sliced almonds


Hot almond syrup

3/4 cup granulated sugar

6 tablespoons water

1/2 teaspoon almond extract


Preheat oven to 350 degrees F.


Combine flour, sugar, baking powder, baking soda and salt. Set aside. Beat egg, buttermilk and vanilla extract together until smooth. Stir in melted butter.

Add flour mixture and mix with spoon until nearly smooth.

Turn into a buttered 9" spring form pan. 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. Cool on rack 15 minutes. Using knife or spatula, loosen sides between pan and cake, then cool completely before releasing spring form pan.


Hot Almond Syrup

In 1-qt saucepan combine sugar and water. Boil until mixture reaches 220* F on candy thermometer*. Remove from heat and stir in almond extract.

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