- Read about the book “Stir: My Broken Brain and the Meals That Brought Me Home,”
- Five-Fold Challah
This cake was created by Marcella Sarne, who entered it in a baking context sponsored by C&H Sugar and won, to the tune of a grand-prize custom kitchen. Sprinkling salt over the batter together with the toasted almonds and sugar is genius. Covered and stored at room temperature, this cake keeps well for several days.
Serves 8 to 10
Butter and flour for the pan
3 heaped tablespoons sliced almonds
¾ cup (1½ sticks; 170 grams) unsalted butter, melted and slightly cooled
1½ cups (300 grams) granulated sugar, plus 1 tablespoon for finishing
2 large eggs
1½ teaspoons pure almond extract
1½ teaspoons pure vanilla extract
¼ teaspoon fine sea salt
1½ cups (188 grams) all-purpose flour
A pinch of sea salt flakes, like Maldon, if using (see headnote)
1) Preheat the oven to 350˚ F, and butter and flour a 9-inch fluted tart pan with a removable bottom.
2) Spread the sliced almonds in a single layer on a baking sheet and toast them in a preheated oven for 5 to 7 minutes, until fragrant. They should color only lightly.
3) Whisk together the melted butter and 1½ cups sugar in a large bowl. Add one egg, whisk until fully incorporated, then add the other and whisk some more. Add the almond extract, vanilla and salt, and whisk well, until smooth. With a rubber spatula, fold in the flour until just combined.
4) Spread the batter evenly in the prepared pan and scatter the toasted almonds, sea salt flakes, if using, and 1 tablespoon sugar over top. Bake for 35 minutes, until the cake peeking through the almonds takes on a faintly rosy color (this cake blushes more than it browns), and a tester inserted into the center comes out clean. Cool on a rack until nearly room temperature, then ease the cake out of the pan and cool the rest of the way.
Reprinted with permission from “Stir: My Broken Brain and the Meals That Brought Me Home,” by Jessica Fechtor. Recipe notes have been summarized from the original headnotes in the book.