Sunshine Cake

Even in its simplicity, there's something about this buttery almond cake that just feels special. Baking it in a pie dish allows for you to serve it straight out of the vessel, whether for breakfast or a mid-afternoon snack, accompanied by nothing but a steaming cup of coffee or tea.

½ cup (1 stick) unsalted butter, melted, cooled
½ cup all-purpose flour, unbleached
2 large eggs
¾ cup granulated sugar
1 tsp. pure almond extract
½ tsp. sea salt
¼ cup almonds, sliced

Garnish:
pearl sugar, for sprinkling

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4). Butter and flour a 9" pie plate.

Whisk eggs, granulated sugar, almond extract, and salt in a large bowl until frothy and pale, about 30 seconds. Add ½ cup butter and ½ cup flour and stir until incorporated. Pour into prepared pie plate. Top with almonds and pearl sugar, if using.

Bake cake until top is golden brown and a toothpick inserted into the center comes out clean, 20-25 minutes.

Transfer pan to a wire rack and let cake cool slightly before serving.

Make-Ahead: Cake can be made 1 day ahead; store tightly wrapped at room temperature.

Makes 1 (9") cake.