Start by preheating your oven to 350°F (175°C). Grease a 9-inch cake pan and line it with parchment paper. This step prevents sticking and ensures your cake comes out in one piece.

In a large bowl, sift together almond flour, all-purpose flour, baking powder, and salt. Sifting makes the mixture airy and keeps the cake from turning dense. Set it aside while you prepare the wet ingredients.

In another bowl, whisk the eggs, sugar, vanilla, and almond extract until pale and frothy. I usually use an electric mixer here—it saves time and gives better volume. Slowly add the melted butter and milk, mixing until smooth.

Add the dry ingredients to the wet mixture in small portions. Gently fold everything together with a spatula until no streaks of flour remain. Avoid overmixing, as it can make the cake heavy.

Pour the batter into the prepared cake pan, spreading it evenly. Bake for 30–35 minutes, or until a toothpick comes out clean. The top should be golden and slightly firm to the touch.

Let the cake rest in the pan for about 10 minutes before transferring it to a cooling rack. Once cooled, dust with powdered sugar or add slivered almonds and fresh berries for a pretty finish.