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A Burnt Almond Cake is a rustic-looking layer cake, filled with almond pastry cream, slathered in the BEST Swiss meringue buttercream frosting, then covered in candied almonds. It’s famous in San Jose and is a favorite for those of us from the California Bay Area.
Assemble the cake over a large baking sheet to catch the candied almonds that will fall off when you are pressing them into the sides of the cake. I like to just cup some in my hand, then press them into the frosted sides of the cake, going back and filling in gaps with more candied almonds to finish the look.
Boil, without stirring, until the mixture turns a deep amber color, about 10 minutes. Remove the pan from the heat and immediately stir in the toasted almonds, butter and baking soda. Mix with a wooden spoon just until the butter melts and the foaming subsides. Pour the mixture into a nonstick or lightly greased baking sheet and set aside to cool.
Preheat oven to 350°F. Grease two 8-by-2-inch round cake pans. For the cake: Sift the flour, baking powder, baking soda and salt together into a bowl and set aside. Cream the butter and sugar in a large bowl with an electric mixer at medium speed until light and fluffy, about 5 minutes.
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