Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter and dust with flour.

Finely chop the whole raw almonds using a food processor until they resemble a coarse meal.

In a large mixing bowl, whip the cold heavy whipping cream until firm peaks form (about 3-4 minutes).

Combine the all-purpose flour, baking powder, and salt in a separate bowl and whisk until blended.

Beat the eggs, sugar, and almond extract in a large mixing bowl until light and fluffy (5-7 minutes). Fold in the flour mixture and chopped almonds.

Fold the whipped cream into the batter gently to maintain its lightness.

Pour the batter into the prepared springform pan and spread evenly.

Sprinkle the top with sliced almonds and dust with additional sugar.

Bake in preheated oven for 45 to 55 minutes until golden brown and a toothpick comes out clean.

Let the cake cool in the pan for about 10 minutes before transferring to a serving plate.

Dust lightly with powdered sugar before serving.