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Buttermilk cake with almonds

updated

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Ingredients for 1 servings:

  • 4 cups flour
  • 2 cups sugar
  • 2 cups buttermilk
  • 1 ½ packets of baking powder
  • 2 packets of vanilla sugar
  • 1 small bottle(s) of bitter almond flavoring
  • 3 eggs
  • 2 cup(s) almond(s), sliced
  • 1 cup sugar
  • 2 cups of cream for pouring

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Mix together all the ingredients for the dough. Spread the dough onto a baking sheet lined with parchment paper. Once the mixture has set, sprinkle 2 cups of sliced ​​almonds over the dough as a topping, then sprinkle 1 cup of sugar evenly over the top. Bake the baking sheet on the middle rack of a preheated oven at 180°C (convection: 160°C) for about 30 minutes. After baking, prick plenty of holes in the still-warm cake with a fork and pour 2 cups of cream over it. The cake tastes best when baked in the morning and eaten in the evening, or baked in the evening and eaten for lunch.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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