Preheat oven to 350°F (175°C). Grease and flour a cake pan.
In a bowl, mix ground almonds, flour, baking powder, and salt.
In another bowl, beat eggs and sugar until fluffy.
Gradually add the heavy cream and vanilla extract, mix well.
Fold in the dry ingredients until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 35 minutes or until a toothpick comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
Serve as desired.
Notes
Sift flour and almond flour for a finer cake texture.
• Use room temperature ingredients for even mixing.
• Fold ingredients gently to keep the cake light.
• Preheat the oven for a consistent bake.
• Let the cake cool before slicing for clean cuts.