Step 1

Preheat oven to 350 degrees F. Generously spray an 8-inch round cake pan with non-stick spray and line the bottom of the pan with parchment paper.

Step 2

Add the eggs, sugar, and almond extract to the bowl of a stand mixer fitted with the paddle attachment.

Step 3

Beat at medium-high speed until the eggs and sugar are combined, and the mixture is very light/pale in color and has almost tripled in volume.

Step 4

Use a spatula to fold in ⅓ of the almond flour. Once all of the almond flour is incorporated, repeat the process with ⅓ of the flour at a time. Be gentle when folding, trying not to deflate the egg mixture.

Step 5

Once all the almond flour is incorporated, carefully transfer the batter to the prepared pan and smooth out the top.

Step 6

Bake for 35-40 minutes or until the cake is done.

Step 7

Cool the cake in the pan for 1 hour. Then, run a knife around the edge of the pan a few times to help release the cake then transfer the cake to a wire rack to cool completely.

Step 8

Serve with a dusting of powdered sugar and sliced almonds, whipped cream, and/or fresh fruit.