Photo: Maya Visnyei
Dense and chewy like a brownie, this cake tastes as if it came from a European pastry shop (but is easily stirred together in one bowl). Serve on Mother’s Day with berries and a pot of tea.
1 cup granulated sugar
1 large egg
3/4 cup unsalted butter, melted
1 1/2 tsp almond extract
1/2 cup ground almond
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup sliced almonds
Preheat oven to 350F. Line the bottom of a 9-in. round pan with parchment paper and grease the sides with butter.
Combine sugar and egg in a bowl. Slowly pour in butter while whisking until ingredients are well combined.
Stir in almond extract and ground almonds. Pour ﬂ our, baking powder and salt on top of egg mixture and stir with a spatula (scraping down sides of bowl as needed) until dry ingredients are just incorporated. (Batter will be very thick.)
Scrape batter into prepared pan and sprinkle almonds evenly overtop. Bake cake for 40 min or until a toothpick inserted in the centre of cake comes out clean.
Let cool 10 min, then run a knife around the edge of the cake to loosen and turn out of pan. Remove parchment paper and let cool fully on a rack or serve warm.
Protein 5g, Carbohydrates 39g, Fat 24g, Fibre 2g, Sodium 175mg.
Originally published in the Today's Parent May 2014 issue.