Adapted from Scandilicious Baking by Signe Johansen
A few tips:
You can use blanched or unblanched sliced almonds. Either will work fine. I toasted mine, which were a mix of the two, in the oven while I was putting together the cake batter. They'll take about 8 to 10 minutes 325ºF (160ºC), stirring them once or twice during baking so they toast evenly.
After melting the butter for the cake batter, you can use the same pot again for making the caramel-almond topping. So no need to wash it in between. Yay for less dishes!
In step #5, you could sift the dry ingredients over the whipped eggs when folding them in, to disperse the ingredients, to avoid lumps. I didn't have any issues, but that's extra-assurance, if you'd like to be more careful.
The topping is quick to put together and should be done as the cake is baking. Ideally it should still be warm when you're ready to spread it over the cake and if it cools down, you can gently rewarm it before you spread. (The heat of the just-baked cake will help it spread, too.)
People often ask how to remove a cake from a springform pan to slide it on a serving platter. This is a fairly sturdy cake, once cool, so you can use a wide spatula to slide the cake from the bottom of the pan, and pull the paper off, before transferring it to a cake plate. Alternatively, you can invest in a glass-bottom springform pan.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 to 10 serving (49g|
|Recipe Makes: 8 to 10 serv|
|Calories from Fat: 67 (74%)|
|Amt Per Serving||% DV|
|Total Fat 7.4g||10 %|
|Saturated Fat 3.5g||17 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 172.3mg||53 %|
|Sodium 56.4mg||2 %|
|Potassium 59mg||2 %|
|Total Carbohydrate 0.7g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.7g|
|Protein 4.9g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 91
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