First, get your oven warmed up to 350°F (175°C). Take a 9-inch springform pan, grease it well, and then line the bottom with parchment paper to prevent sticking.

In a big bowl, beat together the softened butter and superfine sugar until the mix looks light and fluffy. This step helps bring some air into the batter, which makes the cake nice and tender.

Next, slowly add the eggs one at a time into the butter and sugar mix. Beat well after each egg so everything combines smoothly. Then stir in the vanilla extract so the flavor is spread evenly.

Now sift the dry ingredients cake flour, baking powder, baking soda, and salt—together to make sure there aren’t any lumps. Gradually add this to your wet mixture, mixing just enough to bring everything together. Try not to over mix here, or the cake might turn out dense.

Gently fold in the finely ground toasted almonds with a spatula. This will add a nice flavor and texture without breaking down the batter too much.

Pour the batter into your prepared pan and smooth the top with a spatula. Put it in the oven and bake for about 40 to 50 minutes. It’s done when a toothpick or skewer poked in the center comes out clean.

Let the cake cool in the pan for about 10 minutes before you remove it and place it on a wire rack to cool completely.

Once it’s fully cool, slice and serves. You can enjoy it as is or sprinkle a little powdered sugar on top if you want some extra sweetness.