Preheat oven to 350℉ (180℃)
Line the bottom of an 8" round cake pan with parchment paper or grease lightly with butter.
In a medium-sized bowl, combine almond flour, baking powder and salt. Whisk thoroughly to ensure the ingredients are evenly distributed, which helps create a uniform texture in the final cake.
1½ Cups Almond Flour, ¼ teaspoon Salt, ½ teaspoon Baking powder
Place the eggs and sugar in a mixing bowl and whip on medium-high speed until light, fluffy, and pale in color. The mixture should form a ribbon-like trail when the beaters are lifted. Add Amaretto and mix for 20 seconds.
4 Large Eggs, ½ Cup Granulated sugar, 2 teaspoons Amaretto
Gradually fold the almond flour mixture into the whipped egg mixture, using a gentle motion to preserve the airy texture. Be careful not to deflate the egg foam, as this will help keep the cake soft and fluffy.
Pour the cake batter into the prepared baking pan. Use an offset spatula to spread it evenly, then sprinkle sliced almonds on top. Bake at 350℉ (180℃) for 25 - 30 minutes.
¼ Cup Sliced almonds
Remove cake from oven and place on a wire rack to cool. After cooling (approximately 40 minutes), unmold cake from pan and place on a serving platter.
Using a fine sieve, dust top of cake with powdered sugar (optional). Slice, serve and enjoy!
2 Tablespoons Powdered sugar