Italian Almond Cake

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with a bit of butter or cooking spray, then line the bottom with parchment paper for easy cake removal.
2. In a large bowl, combine 1 1/2 cups (180g) of almond flour, 1/2 cup (60g) of all-purpose flour, and 1 teaspoon of baking powder. Stir these dry ingredients together until well-blended.
3. In another large mixing bowl, beat 4 large eggs with an electric mixer on medium speed for about 2 minutes, or until they are light and frothy.
4. Add 3/4 cup (150g) of granulated sugar to the eggs, a little at a time, while continuing to beat. Mix until the mixture is thick and pale.
5. Gently fold in 1/2 teaspoon of almond extract and the dry ingredients using a spatula. Be sure to mix just until all the flour is incorporated to keep the batter light and airy.
6. Melt 4 tablespoons (57g) of unsalted butter in a small saucepan or microwave. Let it cool slightly, then gently fold it into the batter until fully incorporated.
7. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
8. Bake in the preheated oven for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
10. Before serving, dust the top with powdered sugar for a decorative touch. Use a fine-mesh sieve for an even layer.