Pure & Simple Almond Cake

Often times in life, the most simple things are the best. 

That's how I feel about this cake.
It might seem plain on first glance, but in fact it's quite sophisticated, rich and flavourful, crispy on the outside and moist on the inside, and positively delicious!

Perfect for afternoon tea... or even for breakfast ; )

Read on for the how-to...

Pure & Simple Almond Cake

1 (slightly under-filled) cup whole almonds
1 cup + 2 Tbs sugar
1/4 tsp salt
1/2 tsp almond extract
3 large eggs
1 stick unsalted butter, cut into pieces
1/3 cup all purpose flour
1/2 tsp baking powder

optional: 6 tablespoons slivered almonds as a topping + 2 tablespoons sugar

Preheat oven to 350 degrees. Butter an 8 inch round cake pan. Line the bottom with parchment paper (or if desired, instead of parchment paper, line the bottom of the buttered pan with 6 Tbs slivered almonds, and sprinkle with 2 Tbs sugar).
In a food processor combine almonds, sugar, salt, and almond extract until finely pulverized.
Add eggs and butter and pulse until well-blended. Then finally add the flour & baking powder and pulse until just blended.
Scrape the batter into the cake pan.
Bake for 30-40 minutes at 350 degrees, until golden coloured and an inserted toothpick comes out clean.
Let the cake cool completely in its pan on a rack. Then gently slide a knife around the edges and invert onto a plate.

Serve with tea and fresh fruit!