Almond Brittle Cake

Crunchy Praline Atop an Airy Cake

Prep Time: 15 mins

Oven Time: 45 mins

Servings: 1 9-inch round cake

In a small bowl, whisk together the flour, baking powder, and cardamom; set aside.
Use a stand or handheld mixer to beat together the eggs and sugar. Continue to mix at med-high speed until the batter reaches ribbon stage; about 5 minutes. The mixture should be thick and pale.
Fold in half of the flour mixture.
Fold in the buttermilk.
Fold in the remaining flour mixture
Pour melted butter down side of bowl and fold in.
Pour batter into greased springform or loose bottom pan and bake for 30 minutes in preheated 350°F oven.
Cake should be firm, as it needs to be stable for the almond brittle topping. Remove from oven and cool in pan on wire rack.

In a dry frying pan, lightly toast the almond flakes. Remove from pan and allow to cool.
Melt the butter, salt, sugar, heavy cream, and vanilla together on the stove. Bring the mixture to a boil and cook until it thickens; about 2-3 minutes.
Remove from heat, add the almonds, and stir until evenly coated.
Pour over the cooled cake. Spread evenly over the surface. Return to oven at 350°F for 15 minutes.
Remove from oven and cool for a few minutes. Run a knife or offset spatula around the edge of the cake. Then allow cake to cool completely and brittle to harden before taking the cake out of the pan.