This cake was created by Marcella Sarne, who entered it in a baking context sponsored by C&H Sugar and won, to the tune of a grand-prize custom kitchen. Sprinkling salt over the batter together with the toasted almonds and sugar is genius. Covered and stored at room temperature, this cake keeps well for several days.  (October 2019) Margie made the cake with almond flour and gave this advice:  Next time I would increase flour by 1/4 or 1/2 c and drop the oven to 325°. She made it in a pie pan.

Ingredients:

• 3 heaped tablespoons sliced almonds
• 3/4 c (1½ sticks) unsalted butter, melted and slightly cooled
• 1 1/2 c granulated sugar, plus 1 tablespoon for finishing
• 2 large eggs
• 1 tsp pure almond extract
• 1 1/2 tsp pure vanilla extract
• 1/2 tsp fine sea salt
• 1 1/2 cups all-purpose flour
• A pinch of sea salt flakes, like Maldon

Directions:

1. Preheat the oven to 350˚ F.
2. Butter and flour a 9-inch fluted tart pan with a removable bottom. (or 9″ round cake pan)
3. (Spread the sliced almonds in a single layer on a baking sheet and toast them in a preheated oven for 5 to 7 minutes, until fragrant. They should color only lightly.)
4. Whisk together the melted butter and 1½ cups sugar in a large bowl.
5. Add one egg, whisk until fully incorporated.
6. Then add the other and whisk some more.
7. Add the almond extract, vanilla and salt, and whisk well, until smooth.
8. With a rubber spatula, fold in the flour until just combined.
9. Spread the batter evenly in the prepared pan and scatter the toasted almonds, sea salt flakes, if using, and 1 tablespoon sugar over top.
10. 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.
11. 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

Source: Marcella Sarné, winning a C+H Sugar baking competition.

This cake comes out a brownie consistency, so can be served in wedges or in bite-sized chunks. Serve plain or with fresh fruit.