Circle B Kitchen
I've noted the changes I made to the recipe below. Feel free to create the version that makes you happiest. And just one caveat... do not under any circumstances bake this any longer than 30 minutes. If you're at all against the 30 minute cooking time, then bake it for 29 minutes. Under-done is muchly preferable here.
1 cup sugar
2 eggs
1/4 teaspoon salt
1 teaspoon vanilla
1 teaspoon almond extract (I left this out in my version and added a bit more vanilla)
1 cup flour (I subbed in 1/2 cup of almond flour for half of the A-P flour)
1 stick butter, melted
1/2 cup sliced almonds
Preheat the oven to 350 degrees and butter (or spray) a 9-inch pie dish
In a medium bowl whisk together the sugar and the eggs until light and fluffy. Stir in the melted butter, vanilla and almond extract (if using), and then fold the flour(s) and salt into the batter (for even distribution, sprinkle the salt lightly over the flour in the bowl).
Spread the batter into the prepared pie dish, sprinkle with the sliced almonds and place the dish on a cookie sheet.
Bake for 30 minutes or until the cake is just starting to brown around the edges. Do not overcook as part of its charm is the dense, moist texture. Best to err on the side of under rather than over-cooking. I often take it out of the oven at 27 or 28 minutes.Let cool briefly before slicing and serving.