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1
Position a rack in the lower third of the oven and preheat the oven to 350 degrees F. Butter the sides of the cake pan and line the bottom of it with a round of parchment paper.
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2
Place the almonds, sugar, salt, and almond extract in the bowl of a food processor and process until the nuts are finely pulverized.
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3
Add the eggs, butter, and kirsch, if using, and pulse to blend thoroughly.
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4
Add the flour and baking powder and pulse just until blended.
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5
Scrape the batter into the prepared pan and spread it evenly.
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6
Bake until the cake is golden brown on top and a toothpick plunged into the center comes out clean, 35 to 40 minutes.
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7
Cool completely in the pan on the rack.
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8
To unmold, slide a slim knife or spatula around the cake to release the sides.
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9
Cover the pan with a plate and invert both.
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10
Remove the cake pan, peel off the parchment liner, and turn the cake right side up.
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11
Dust lightly with powdered sugar before serving, if desired.
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12
Tightly wrapped, the cake keeps well at room temperature for several days.
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13
Serve with fresh berries, a fresh berry puree, or with sliced fresh plums or nectarines.
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14
Smear the sides and bottom of the pan generously with about 1 tablespoon softened butter; do not line the pan with parchment.
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15
Scatter 6 tablespoons sliced almonds over the bottom of the pan and press some of them about 1 inch up the sides; distribute any extra nuts evenly over the bottom.
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16
Sprinkle 2 tablespoons sugar over the bottom and sides of the pan.
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17
Make the cake batter, scrape it carefully into the prepared pan and bake as directed.
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18
Cool the cake on a rack for 10 minutes before unmolding.
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19
To unmold, slide a slim knife or spatula carefully around the inside of the pan, pressing against the pan to release the cake without cracking the crust.
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20
Cover the pan with a plate, and invert both.
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21
Remove the pan and leave the cake crust side up to serve.
