Preheat oven to 350°F (175°C).
Grease an 8-inch round cake pan and line the bottom with parchment paper.
In a bowl, whisk together almond flour, all-purpose flour, baking powder, and salt. Set aside.
In a separate bowl, beat butter and sugar until light and fluffy (~3 mins).
Add eggs one at a time, mixing well after each.
Stir in almond extract and vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with milk. Mix until just combined (do not overmix).
Pour batter into the prepared pan. Smooth the top and sprinkle with sliced almonds (if using).
Bake for 30–35 minutes or until a toothpick inserted comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
Dust with powdered sugar before serving (optional).
