Good Cooking since 1995
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Works in most Browsers
1/4 cup heavy cream + 2 tbsp. milk
1 1/4 cups confectioners sugar
1 tsp. lemon juice
1 teaspoon almond extract
1/2 cup toasted sliced or slivered almonds
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan, do a good job here to prevent sticking! Mix together the flour, cornstarch, baking powder, salt and ground almonds. Set aside.
In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the 1 1/2 teaspoons almond extract and vanilla. Beat in the flour mixture alternately with 1 cup milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 60 to 70 minutes and turn around after 30 minutes for even cooking. A wooden skewer inserted into the center of the cake should come out clean.
Cool for 10 minutes and invert on a wire rack. Cool 10 minutes longer.
Place rack on waxed paper. Combine 1/4 cup milk, 1 cup sugar, 1/2 teaspoon almond extract and toasted sliced almonds; pour over warm cake.