The worst baker in the world couldn’t eff-up this amazingly simple and delicious cake.
½ cup unsalted butter, melted, cooled, plus more for pan
½ cup all-purpose flour, plus more for pan
2 large eggs
¾ cup granulated sugar
1 teaspoon almond extract
½ teaspoon kosher salt
5 chopped strawberries
1 teaspoon chopped tarragon, fresh
¼ cup sliced almonds
Preheat oven to 350°F. Butter and flour 9-inch pie plate.
Whisk eggs, granulated sugar, almond extract, and salt in a large bowl until frothy and pale for about 1 minute. Stir in strawberries and tarragon.
Add 1/2 cup butter and 1/2 cup flour and stir until incorporated.
Pour into prepared pie plate. Top with almonds and turbinado sugar and whole strawberry in the center, if desired.
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.
I worked with this recipe.