Update my dinner status, I'm making this tonight.
17 chefs marked this as Favorite
2 chefs marked this as Try Soon
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
HOT ALMOND SYRUP
- 3/4 cup Sugar
- 6 tablespoons Water
- 1/2 teaspoon almond extract
Preparation
Preheat over to 350F.
Sift flour, sugar, baking power, salt & soda into bowl.
In another bowl beat egg, buttermilk and vanilla together until smooth. Stir in butter. Add flour mixture and mix with spoon until nearly smooth.
Turn into a buttered 9-inch springform pan. Bake until center of cake springs back when lightly touched. (About 35 minutes). Remove from oven.
While cake is hot, cover top with almonds. Slowly pour Hot Almond Syrup (Recipe follows) over cake letting syrup soak into cake. Broil about 6 inched from heat until almonds are "lightly" toasted.
Cool on rack. Using knife or spatula, loosed sides between pan and cake. Then cool completely before releasing springform.
In 1 quart sauce pan combine sugar and water. Boil until mixture reached 220(F) on candy thermometer. Remove from heat and stir in almond extract.
