Start by greasing the cake pan. If using a cake ring or springform pan, line the bottom with a circle of parchment paper about ½ inch (1 cm) larger than the base so it comes slightly up the sides. Grease the parchment paper, then tightly wrap the outside bottom of the ring with aluminum foil to prevent any batter from leaking.

Melt the butter and set it aside to cool slightly.

In a mixing bowl, whisk the eggs and sugar together. There’s no need to whip them until pale or doubled in volume. Simply whisk enough to dissolve the sugar until the mixture is slightly foamy.

Whisk in the almond flour, followed by the melted butter and 1 teaspoon of pure almond extract (such as La Patelière or your favorite brand).

Mix until fully combined, then pour the batter into your prepared pan.

Gently tap the pan on the counter to level the batter, then scatter the sliced almonds evenly over the top.

Remove the cake from the oven, unmold it onto a wire rack, and let it cool completely.

Once cooled, dust lightly with powdered sugar, if desired.