Ingredients:

  • 1 cup (120g) all-purpose flour
  • ½ cup (50g) ground almonds (almond flour)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup (120ml) milk or dairy-free milk
  • ¼ cup (30g) slivered almonds (for topping)
  • ¾ cup (90g) powdered sugar (for glaze, optional)
  • 2-3 tbsp almond milk or water (for glaze, optional)
  • ½ tsp almond extract (for glaze, optional)

Instructions:

  1. Preheat the oven to 350°F (175°C) and grease the cake pan; line the bottom with parchment paper.
  2. In a bowl, whisk together flour, ground almonds, baking powder, baking soda, and salt. Set aside.
  3. In a separate bowl, beat the softened butter and granulated sugar together until light and fluffy.
  4. Incorporate the eggs one at a time, followed by vanilla extract, mixing well after each addition.
  5. Gradually add the dry mixture into the butter mixture, alternating with milk, until just combined (do not overmix).
  6. Gently fold in whipped egg whites (if using) for extra fluffiness.
  7. Smooth the top and sprinkle slivered almonds on top before baking.
  8. Bake in the preheated oven for 30-35 minutes, or until a toothpick comes out clean from the center.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Prepare and drizzle the glaze (if using) once the cake has cooled.