I started to make this cake when I lived in the tiniest Parisian apartment you can imagine, and the only equipment I had was a bowl, a fork and a toaster oven. But you don`t need more to make a delicious little dessert! For summer I like to add some raspberries or halved cherries. For winter maybe I`ll use caramelised kumquats or citrus zest. But I always use salted butter.
Ingredients
- ½ dl butter melted
- 2 x eggs
- 1 dl sugar
- 2 dl almond flour
- ½ tsp almond essence
- 1 tbsp sliced almonds
Method
- Preheat the oven to 180°.
- Melt the butter in a little saucepan. Make sure to melt a little bit extra so you can grease the tin.
- Whisk together egg and sugar with a fork until the mix is even.
- Stir in the almond flour and the almond extract. The amount of extract depends on what brand you use!
- Stir in the melted butter
- Grease a tin (mine was 18 cm in diameter) with butter. Add the batter and top with flaked almonds.
- Bake for about 15-20 minutes, or until the cake is nice and golden. It should be a little "heavy" in the center! Let the cake cool completely before it is sliced.
