Marcella’s Butter Almond Cake

(from kintyre’s recipe box)

sprinkle a pinch of salt over the batter with the almonds for some added flavor.

Source: Stir

Cook time: 35 minutes
Serves 8 people

Categories: dessert, not tried


  • 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 1/2 cups (188 grams) all-purpose flour
  • a pinch of sea salt flakes, like Maldon


  1. Preheat the oven to 350 degrees, and butter and flour a 9-inch fluted tart pan with a removable bottom.

  2. Spread the sliced almonds in a single layer on a baking sheet and toast them in the preheated oven for 5-7 minutes, until fragrant. They should color only lightly.

  3. Whisk together the melted butter and 1 1/2 cups sugar in a large bowl.

  4. 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.

  5. Spread the batter evenly in the prepared pan and scatter the toasted almonds, sea salt flakes, if using, and 1 tablespoon sugar over top.

  6. Bake for 35 minutes, until the cake peeking through the almonds takes on a faintly rosy color (this cakes blushes more than it browns), and a tester inserted into the center of the cake 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.

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