Almond Cake from Albufeira, Portugal

Name: Almond Cake from Albufeira, Portugal
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 6 serving(s)
Ingredients: 236.59 ml all-purpose flour; 177.44 ml granulated sugar; 2.46 ml baking powder; 2.46 ml baking soda; 1.23 ml salt; 1 egg; 118.29 ml buttermilk; 2.46 ml vanilla extract; 78.78 ml melted butter, cooled to room temperature; 157.80 ml sliced almonds; 177.44 ml granulated sugar; 88.74 ml water; 2.46 ml almond extract

Submitted by Sageca

"After going to Portugal and tasting,I found this recipe.You will love it!"

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photo by teresas

Ready In:: 1hr 25mins
Ingredients:: 13
Serves:: 6

ingredients

236.59 ml all-purpose flour
177.44 ml granulated sugar
2.46 ml baking powder
2.46 ml baking soda
1.23 ml salt
1 egg
118.29 ml buttermilk
2.46 ml vanilla extract
78.78 ml melted butter, cooled to room temperature
157.80 ml sliced almonds
Hot Almond Syrup
177.44 ml granulated sugar
88.74 ml water
2.46 ml almond extract

directions

Preheat oven to 350°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" springform 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 springform pan.
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; stir well.

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Reviews

This cake is so easy and quick to make and it is so good. My background is Portuguese and I love making traditional recipes, my mom loved it and it is definitely a keeper. It is not too sweet and the syrup makes it moist. I accidentally added extra almond extract to the syrup but it didn't ruin the cake at all it just added to it. I wrapped the springform pan in aluminum to prevent the syrup from leaking thru and it helped. Great cake will definitely make it again!

Preta75
You are right, I did love it! We enjoyed this with some macerated berries for my grandmother's 92 birthday. I added extra almond extract into the batter because we love it so much. My springform pan let some of the syrup drip onto the floor of my oven, so next time I'll be sure to place some foil under before adding the syrup. An easy recipe that will be made again, and again!

Stephanie Y.
Made this to bring to my mothers house as a surprise dessert, super fast and easy to make, everyone loved it! I make it once a week now!

Puntins
Such an easy and delicious cake - it reminds me a little bit of a semolina cake we order from a Middle Eastern restaurant - the cake is nice and syrupy with the crunch of almonds on top. I will caution you that the almonds toast very quickly - no more than 3 mins under the broiler. Also, I doubled the almond extract - you may want to do a little less than double.

runnerlaur
I made this recipe to try out my new spring form pan. It was a huge hit!!!!!!! Everyone loves it! I have given out the recipe to over ten people. This recipe is definatley a keeper. Thank you so much!

COCONUT LOVER

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RECIPE SUBMITTED BY

Sageca

Canada

I love to cook, read recipe books and food magazines,spend time in kitchen stores, grocery stores, gourmet shops, learning new cooking techniques, trying new kitchen gadgets,tasting exotic foods,enjoying a wonderful meal. I've always had a herb garden; now I have containers on my patio with my must have herbs. It seems, everything tastes better with fresh herbs!

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