Against the crunchy kick of the almond, the creamy texture of the cake creates a new flavor sensation with every bite.
- Preheat oven to 350°F.
- Butter a 9” spring form pan. Sift together the flour, sugar, baking powder, and salt. With a mixer, whisk the whipping cream until stiff peaks form. Whisk in the eggs, one at a time. Add the almond extract. Change to a paddle attachment, and stir in the flour mixture. Transfer batter to the prepared pan and bake for 45 minutes.
- While the cake is baking, combine the topping ingredients in a small saucepan. Warm over low heat and stir to combine. When a toothpick inserted into the cake comes out clean, remove the cake from the oven. Spoon the topping over the cake and bake for 10 minutes more. Remove cake from the oven and loosen the outside ring of the pan. Cool completely before serving.