Portuguese almond cake – Torta de amêndoas

Ingredients for 1 servings:

• 100 g butter
• 100 g sugar
• 1 egg(s)
• 100 g flour
• 1 pinch(s) of baking powder
• 150 g butter
• 125 g sugar
• 125 g almond flakes, blanched
• 4 tbsp milk

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 20 minutes

Preheat the oven to 190°C (top/bottom heat). Cut the 100g butter into cubes. Whisk the egg. Cream the butter and sugar until light and fluffy, then gradually beat in the egg. Sift in the flour and baking powder and fold in. Pour the batter into a 20cm springform pan and bake for 20-25 minutes, until it feels elastic when pressed and is lightly browned in the center. To make the topping, slowly melt the butter in a heavy saucepan. Stir in the sugar, almonds, and milk and heat without stirring for 5-10 minutes, until the mixture is lightly browned. Spread over the crust and bake the cake for another 10-12 minutes until golden brown. Let cool before serving.