Ingredients

• 1/2 cup (1 stick) unsalted butter, melted, cooled, plus more for pan
• 1/2 cup all-purpose flour, plus more for pan
• 2 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon almond extract
• 1/2 teaspoon kosher salt
• 1/4 cup sliced almonds
• Pearl sugar (for sprinkling; optional)
• A 9-inch pie plate (not deep dish) or tart pan

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Instructions

1. Preheat oven to 350°F. Butter and flour 9-inch pie plate.
2. Whisk eggs, granulated sugar, almond extract, and salt in a large bowl until frothy and pale, about 30 seconds. Add 1/2 cup butter and 1/2 cup flour and stir until incorporated. Pour into prepared pie plate. Top with almonds and pearl sugar, if using.
3. 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.
4. Do ahead: Cake can be made 1 day ahead; store tightly wrapped at room temperature.
5. Cake can be made 1 day ahead; store tightly wrapped at room temperature.