A delightful almond cake inspired by Portuguese traditions, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated for even baking.
In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Sift the dry ingredients for a smoother batter.
In another bowl, whisk together the egg, buttermilk, and vanilla extract until smooth.
Use room temperature ingredients for better mixing.
Melt the butter and stir it into the wet mixture.
Allow the melted butter to cool slightly before adding.
Gradually add the dry mixture to the wet mixture, stirring until just combined.
Avoid overmixing to keep the cake tender.
Pour the batter into a greased 9-inch springform pan.
Use parchment paper for easier removal.
Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.
Check the cake a few minutes before the timer to avoid overbaking.
While the cake bakes, prepare the almond syrup by boiling sugar and water in a saucepan until it reaches 220°F (104°C).
Stir occasionally to prevent sugar from burning.
Remove the syrup from heat and stir in the almond extract.
Add the extract off the heat to preserve its flavor.
Once the cake is out of the oven, pour the hot almond syrup evenly over the cake.
Poke small holes in the cake to help the syrup soak in.
Sprinkle the sliced almonds over the top of the cake.
Toast the almonds slightly for extra flavor.
Broil the cake for a few minutes until the almonds are lightly toasted.
Watch closely to avoid burning the almonds.
Cool the cake on a rack for 15 minutes, then loosen the sides with a knife and remove the springform pan.
Run the knife gently to avoid damaging the cake.
Serve the cake once completely cooled. Enjoy!
Pair with coffee or tea for a delightful treat.
