Bookmark and Share


Marcellas cake 300w
Photo from
Recipe by Jessica Fechtor, author of Stir, Published by Penguin Random House

Jess calls this the secret weapon in her kitchen and the inspiration for the title of her blog,


1 ½ cup sugar
¾ cup butter, melted
2 eggs
1 tsp almond extract [I've been known to up the quantity by an extra 1/2 tsp...]
1 ½ tsp vanilla extract
¼ tsp salt
1 ½ c. flour
3 Tablespoon sliced almonds [that's sliced, not slivered, folks]
1 Tablespoon sugar for garnish


[I've rewritten the following instructions to reflect the order of my own steps in the kitchen. I do believe I have streamlined this procedure for maximum efficiency!]

Preheat oven to 350 degrees.
While the oven is heating up:
Melt the butter over the lowest possible flame and set aside to cool.
Grease and flour a 9-inch round pan. [I like to use a fluted pan with a removable bottom.]
Measure the 1 1/2 c. sugar into a mixing bowl.

Spread the sliced almonds on a baking pan and toast them in the oven while you mix the batter. Toasting should take about 7 minutes. Follow your nose: When you smell toasted almonds, you've got toasted almonds!

Back at the mixing bowl:
Pour the melted butter into the sugar and blend. Beat in the eggs. Stir in the almond extract and vanilla. Add the salt and flour, and mix well.
Spread the batter evenly into the prepared pan. Sprinkle with toasted almonds and 1T sugar for the garnish. Bake 30-40 minutes, until just golden on top. When the tart is baked through, a toothpick inserted into the center will come out clean.


Serves 8 to 10

Recipe: Kosher, dairy, dessert

Add a comment
round-facebook round-twitter pinterest round-rss