Brutally Italian Almond Cake

Preheat the oven to 350F.

Grease an 8-inch round springform pan with butter, line with parchment, and set aside.

Or use an 8-inch ring mold and make a bottom with aluminum foil.

In a food processor, grind the skin-on almonds with 2 tablespoons of the sugar into a coarse powder.

In the bowl of a stand mixer, using the paddle attachment, combine the butter and the remaining 3/4 cup sugar on medium speed until light and fluffy.

Add the eggs, one at a time making sure the first is incorporated before adding the second.

In a medium bowl, combine the flour, baking powder, and salt.

Add them slowly to the batter and incorporate fully.

Pour the batter into the prepared pan.

Bake for 15 to 20 minutes.

Meanwhile, in a small bowl, add the sliced almonds and simple syrup and toss.

Add the nuts to the top of the cake, reduce the oven temperature to 325F, and bake for 10 to 15 minutes, until the top is golden brown and toasted.

Let the cake cool in the pan before serving.

To serve: By the slice, accompanied by a single shot of espresso in the afternoon.