Marcella’s Butter Almond Cake (Adapted)

Butter and flour for the pan

3 heaped tablespoons sliced almonds

3/4 cup (1 1/2 sticks; 170 grams) unsalted butter, melted and slightly cooled

1 1/2 cups (300 grams) granulated sugar, plus 1 tablespoon for finishing

2 large eggs

1 1/2 teaspoons pure almond extract

1 1/2 teaspoons pure vanilla extract

1/4 teaspoon fine sea salt

11/2 cups (188 grams) all-purpose flour

A pinch of sea salt flakes, like Maldon

Preheat the oven to 350 degrees, and butter and flour a 9‑inch fluted tart pan with a removable bottom. Spread the sliced almonds in a single layer on a baking sheet and toast them in the preheated oven for 5 to 7 minutes, until fragrant. They should color only lightly.Whisk together the melted butter and 1 1/2 cups sugar in a large bowl. Add one egg, whisk until fully incorporated, then add the other and whisk some more. Add the almond extract, vanilla, and salt, and whisk well, until smooth. With a rubber spatula, fold in the flour until just combined. Spread the batter evenly in the prepared pan and scatter the toasted almonds, sea salt flakes, if using, and 1 tablespoon sugar over top. Bake for 35 minutes, until the cake peeking through the almonds takes on a faintly rosy color (this cake blushes more than it browns), and a tester inserted into the center comes out clean. Cool on a rack until nearly room temperature, then ease the cake out of the pan and cool the rest of the way.

Serves 8 to 10