Almond Cake

INGREDIENTS:

CAKE:
3 1/2 cups Wholesome Yum Blanched Almond Flour
1/2 tbsp Baking powder
1/4 tsp Sea salt
1/3 cup Unsalted butter (softened)
1/2 cup Besti Monk Fruit Allulose Blend (natural sweetener)
4 large Eggs
3/4 cup Sour cream
1/2 tsp Vanilla extract
1/2 tsp Almond extract
GLAZE:
3 tbsp Unsalted butter (melted)
2 tbsp Besti Powdered Monk Fruit Allulose Blend (plus more for sprinkling)
1/4 tsp Almond extract
1/4 tsp Vanilla extract
TOASTED ALMONDS:
1/2 cup Sliced almonds

DIRECTIONS:

Preheat the oven at 350 degrees F (177 degrees C). Line the bottom of a springform pan or cake pan with parchment paper.
Arrange almonds in a single layer on a baking sheet. Toast for 3-4 minutes, until golden. Remove from the oven and allow to cool. Leave the oven on.
Meanwhile, beat butter and Besti together.
Beat in almond flour, baking powder, and sea salt.
Beat in eggs, sour cream, vanilla and almond extracts.
Bake at 350 degrees (177 degrees C) for 28-32 minutes, until the top is golden and springs back, and inserted toothpick comes out clean.
Allow the cake to cool for at least 10 minutes in the pan, until warm but no longer hot.
Meanwhile, whisk together the glaze ingredients.
Run a knife along the edges of the pan to release any parts that have stuck. If you used a springform pan, release and remove the sides (you can keep it sitting on the bottom part). If you used a cake pan, carefully flip over a towel, then flip again so that the cake is right side up.
Place the cake onto a wire rack. While the cake is still warm, use a pastry brush to brush the glaze over the top and sides of the cake, reserving 1 tablespoon (14 ml) of glaze.
Sprinkle toasted almonds over the cake and pat into the glaze. Drizzle the remaining tablespoon of glaze on top of the almonds to help seal them.
Let the cake cool completely. If desired, sprinkle with more powdered Besti for serving.