Dutch Butter Cake

2 servings

37 ½ gunsalted butter(11 tbs) room temperature

50 ggranulated sugar(1 cup)

¼eggroom temperature, beaten

⅖ tspalmond extract

50 gall-purpose flour(1 ¼ cup)

⅕ teaspoonbaking powder

¼ tspkosher saltuse 1/2 tsp if using table salt

½ tbspslivered almonds

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Preheat the oven to 350°F. Line a 9-inch springform pan or cake pan with parchment. Grease lightly.
In a medium bowl with beaters or in the bowl of a stand mixer with a paddle attachment, beat the room temperature butter and sugar until light and fluffy, about 2-3 minutes.
Remove one teaspoon of the beaten egg and set it aside. Pour the rest of the egg into the mixture, along with the almond extract and beat until incorporated.
Add the flour, baking powder and salt. Mix until incorporated.
Transfer the mixture to the pan, patting down with clean hands or a tamper.
Mix the remaining teaspoon of egg with a teaspoon of water, and brush on top of the cake. Sprinkle almonds around the outer edges (or however you’d like). Drag a fork on top in a criss-cross pattern (or however you’d like).
Bake for 25-30 minutes until golden. Remove from the oven and let cool almost completely before removing from the pan.