This is another recipe from my grandmother. She would have friends over to play bridge regularly, and nana would make little sandwiches and a lovely cake for her guests to enjoy. I love this one.
Preheat oven to 350 degrees
1 cup heavy cream 1 cup sugar
2 eggs 2 tsp baking powder
2/3 tsp almond extract 1/8 tsp salt
1-1/2 cups flour
2 tblspns butter 1/4 cup slivered almonds
1/3 cup sugar 1 tblspn flour
1 tblspn cream
Whip cream until it holds stiff peaks.
Beat in eggs, one at a time. Add almond extract.
Sift together flour, sugar, baking powder and salt. Stir flour mixture into batter.
Pour into creased and floured 8 inch springform pan. Bake 35 minutes, or until lightly browned. (Leave the oven on!)
Combine the topping ingredients in a small pan and stir over low heat until blended. Pour over the baked cake and bake 10 minutes longer.
Cool on a rack (nb: cake shrinks as it cools). Remove sides of pan after 20 minutes.