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1
Put oven rack in middle position and preheat oven to 400F.
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2
Generously butter a 9- by 2 inch round cake pan and dust with flour, knocking out excess.
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3
Pulse almonds with 1/3 cup sugar in a food processor until finely ground.
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4
Transfer almond sugar to a large bowl and add yolks, flour (1/2 cup), milk, vanilla, and salt, whisking until combined (batter will be thick).
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5
Beat whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they just hold soft peaks.
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6
Add remaining 1/3 cup sugar, a little at a time, beating at medium speed, then beat at high speed until whites hold stiff, glossy peaks.
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7
Fold about one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly.
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8
Pour batter into cake pan and bake until cake is springy to the touch and a wooden pick or skewer inserted in center comes out clean, 18 to 20 minutes.
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9
Cool cake in pan on a rack 5 minutes, then invert onto rack and cool 10 minutes.
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10
Bring water and sugar to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved.
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11
Cool syrup 20 minutes, then stir in lemon juice and almond extract.
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12
Gently stir in berries.
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13
Arrange cake, right side up, on a plate and spoon berries over top, then slowly pour fruit syrup evenly over cake.
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14
Dust with confectioners sugar if desired.
