Syrupy Almond Cake

Instructions

1. Step 1

   Heat the oven to 175°C. Line the base of the cake pan with parchment paper.

   Cookware: 8-inch (20 cm) cake pan, parchment paper

2. Step 2

   Whisk the ground almonds, flour, baking powder, and salt together until evenly combined.

   Ingredients used: 200.0 gr Almond, 6.0 gr Baking Powder, 1.5 gr Fine Salt, 100.0 gr Wheat Flour

   Cookware: Medium mixing bowl, whisk

3. Step 3

   Beat the softened butter with of the sugar until pale and fluffy.

   Timer: 4 min (fixed)

   Ingredients used: 170.0 gr Butter, 170.0 gr Granulated Sugar

   Cookware: electric mixer, mixing bowl, spatula

4. Step 4

   Beat in the eggs one at a time, then mix in the vanilla extract.

   Timer: 3 min (fixed)

   Ingredients used: 4.0 piece Chicken Egg, 5.0 ml Vanilla Extract

   Cookware: electric mixer, mixing bowl, spatula

5. Step 5

   Fold the prepared dry mixture into the batter in three additions, alternating with the milk. Spread the batter evenly in the lined pan.

   Ingredients used: 60.0 ml Whole Milk

   Cookware: 8-inch (20 cm) cake pan, mixing bowl, spatula

6. Step 6

   Bake at 175°C until the cake is golden and a skewer inserted in the center comes out without wet batter.

   Timer: 38 min (fixed)

   Cookware: 8-inch (20 cm) cake pan, skewers

7. Step 7

   While the cake bakes, combine the remaining ¾ cup (150 gr) sugar, water, and lemon juice in the saucepan. Bring to a boil over medium heat, then simmer over low heat until clear and slightly thickened.

   Timer: 5 min (fixed)

   Ingredients used: 150.0 gr Granulated Sugar, 30.0 ml Lemon Juice, 180.0 ml Water

   Cookware: saucepan

8. Step 8

   Set the baked cake, still in its pan, on the wire rack. Pierce it evenly with the skewer, then slowly pour the warm syrup over the warm cake in several passes.

   Timer: 10 min (fixed)

   Cookware: 8-inch (20 cm) cake pan, saucepan, skewers, wire rack

9. Step 9

   Leave the cake in the pan until it has absorbed the syrup and cooled completely, then turn it out and slice.

   Timer: 60 min (fixed)

   Cookware: 8-inch (20 cm) cake pan, wire rack