almond cake with crunchy almond crust

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3/4 cup plus 2 tablespoons (4 ounces) unblanched or blanched whole almonds
1 cup sugar
1/4 teaspoon salt
1/2 teaspoon pure almond extract
3 large eggs at room temperature
1 stick unsalted butter cut into chunks and slightly softened
1 tablespoon Amaretto or kirsch (optional)
1/3 cup all purpose flour
1/4 teaspoon baking powder
powdered sugar for dusting (optional)

Preheat oven to 350*. Butter a cake pan generously with butter, coat with two tablespoons of sugar then press 6 tablespoons of sliced almonds onto the bottom and on the sides of the pan. This is a bit tricky, just do the best you can.

Place the whole unblanched almonds, sugar, salt and almond extract in the bowl of a food processor and process until the nuts are finely ground. Add the eggs, butter (and Amaretto, if using) and pulse until completely blended. Add the flour and baking powder and pulse just long enough to blend.

Scrape the batter into the cake pan carefully so as not to disturb the almonds more than necessary. Bake the cake in the lower third of the oven until the top is golden brown and a cake tester comes out clean. This will take about 35 to 40 minutes.

Cool cake on a rack for 10 minutes-no more-before unmolding. If you leave it for more than 10 minutes, the sugar lining will cause the cake to stick to the pan.

To unmold, slide a small thin spatula carefully around the inside of the pan, pressing the spatula against the sides of the pan to release the cake without cracking the crust. Cover the pan with a plate, and flip over to invert the cake. Dust lightly with powdered sugar and serve with softly whipped cream. Also delicious with fresh sliced strawberries, a fresh raspberry puree, or with sliced fresh plums or nectarines. Tightly wrapped, this cake keeps well at room temperature for several days.

enjoy!