The What:

  • 1/2 cup butter, softened
  • 3/4 cup white sugar
  • 1 eggs, beaten
  • 1 tablespoon almond extract
  • 1 1/4 cups all-purpose flour
  • 1 teaspoons baking powder
  • Handful of almond halves

The How:

  • Preheat the oven to 350 degrees F.
  • Grease a 8 inch round cake pans the kind with removable bottom. I usually put baking paper on the bottom round thing before closing it and cut off the excess with scissors.
  • In a large bowl, beat butter and sugar until light and fluffy. Add egg, reserving just enough to brush over the tos, about 1 tablespoon. Stir in the almond extract. Combine the flour and baking powder; stir into the batter by hand using a sturdy spoon. The dough will be the consistency of putty
  • Press into the pan. I use a wet spoon to smooth out the top and go around the edge creating a slight depression. Scatter the almond halves over the top. Sometimes I score slice marks on it but that’s optional. Brush the tops with left over egg.
  • Bake in the preheated oven for about 45 minutes, or until the top is golden brown.

 Cool, Plate and Enjoy