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Almond
Cake: Preheat your oven to 350 degrees F (180 degrees C). Butter
(or spray with a non stick vegetable spray) a 9 inch (23 cm)
springform pan.
In a bowl, sift or whisk together the flour,
baking powder, and salt.
Next, in the
bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand
mixer), beat the butter until
smooth. Add the sugar and beat until thoroughly mixed together. Add the eggs,
one at a time, beating well after each addition. Scrape down the sides and
bottom of your bowl as needed. Beat in the vanilla extract.
Beat or fold in the flour mixture, mixing just until combined.
Pour the
batter into your prepared pan, smoothing the top with an offset spatula or the
back of a spoon. Bake for about 18 - 20 minutes,
or until a toothpick inserted into the center of the cake comes out just clean
(you will notice that the cake is just starting to pull away from the sides of
the pan).
While the cake is
baking prepare the Almond Topping. Place all the ingredients
in a saucepan and stir, over medium-low heat, until melted and the mixture comes
to a boil.
As soon as the
baked cake is removed from the oven,
immediately pour the hot Almond Topping over the cake, smoothing with the back
of a spoon or an offset spatula. Return the cake to the oven and bake for a
further 18 - 20 minutes or until the topping turns a beautiful golden brown. Place
on a wire rack to cool completely before removing the sides of the springform
pan. This cake can be covered and stored at room temperature for about two to
three days.
Makes about 10
servings.
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