Inspired by the Cardamom Cake from Niloufer Ichaporia King on Food52.com. This is perfect with a cup of coffee and your best friend. You can watch me make it here.

Ingredients
264 grams granulated sugar, plus 3 tablespoons for the pan/topping
65 grams sliced almonds, for topping
30 grams almond flour (for topping
4 large eggs
150 grams unsalted butter
160 grams all-purpose flour
2g salt
1/2 teaspoon almond extract
2 teaspoons vanilla extract
zest of 1 lemon

Directions

Heat oven to 350 degrees F.

Grease a 9-inch springform pan with butter and line with parchment round.

Coat with 3 tablespoons of sugar. Let the extra sugar rest on the bottom and spread almonds and almond flour.

Melt butter. Add almond and vanilla extract and zest of lemon. Set aside.

Using a stand mixer, whip eggs and sugar on high for 5 minutes.

Add flour and salt and fold in gently.

Fold in melted butter, extracts, and zest mixture.

Bake for approximately 40-45 minutes.

Let rest for 5 minutes. Use a knife to gently go around the pan to release cake from form. Flip upside down and let cool thoroughly.

Cake will last for a few days. Keep it covered on the counter. But it won’t last.