Shirley Savis's Amendoa Cake
Published October 31, 1992
- Total Time
- 50 minutes
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Ingredients
⅓ cup unsalted butter, melted and cooled to room temperature, plus some for greasing the pan
1 cup sifted all-purpose flour
1 ½ cups plus 2 tablespoons sugar
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 egg, cold
½ cup cold buttermilk
½ teaspoon vanilla extract
⅔ cup sliced almonds
½ teaspoon almond extract
Nutritional analysis per serving (8 to 10 servings)
44 grams carbs; 33 milligrams cholesterol; 273 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 10 grams fat; 1 gram fiber; 165 milligrams sodium; 4 grams protein; 33 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Grease a 9-inch round springform cake pan.
- Step 2
Sift together the flour, ¾ cup plus 2 tablespoons sugar, baking powder, baking soda and salt. Beat together the egg, buttermilk and vanilla until smooth. Stir in the butter. Pour into the flour mixture and beat with a spoon until nearly smooth. Pour into the pan.
- Step 3
Bake until the center of the cake springs back when lightly touched, 25 to 35 minutes. Immediately sprinkle the top evenly with almonds. Turn on the broiler.
- Step 4
Meanwhile, combine the remaining ¾ cup sugar with 6 tablespoons water in a pot and boil until the mixture reaches 220 degrees on a candy thermometer. Remove from the heat and stir in the almond extract.
- Step 5
Slowly pour the hot almond syrup evenly over the cake, letting it soak in. Broil about 6 inches from the heat until the almonds are lightly toasted, about 1 ½ minutes. Unmold and cool.
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