Ingredients2 h 25 m servings 249 cals
- Preheat an oven to 350 degrees F (175 degrees C). Line a loaf pan with wax paper, then spray with cooking spray.
- Place the butter into a heavy saucepan, and melt over medium heat. Allow the butter to simmer until foam rises to the top of the butter, 5 to 10 minutes. Gently skim away the foam and discard; pour the golden, clear layer of butter through a fine mesh strainer into a bowl to remove remaining milk solids, avoiding pouring any milk solids left in the bottom of the pan. Allow the clarified butter to cool.
- Beat sugar and egg with an electric mixer in a large bowl until light and fluffy. Beat in the baking powder and almond extract. Stir in the clarified butter. Pour in the flour alternately with the cream in 2 or 3 installments, mixing until just incorporated. Pour batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 15 minutes before removing to cool completely on a wire rack.
Per Serving: 249 calories; 13.1 g fat; 31.2 g carbohydrates; 2.2 g protein; 54 mg cholesterol; 86 mg sodium. Full nutrition
ReviewsRead all reviews 3
This is a really sweet and simple almond cake. It is like a cake donut in texture, with a slightly crispy top. I glazed it while it was still warm, and even my husband, who doesn't care for almo...
Absolutely fantastic! Rich in almond flavour and very moist! Thank you for this recipe!!