I really like desserts made from any forms of almond – almond slices, almond paste, almond flour or almond liquor. They just taste so good together. This recipe is adopted from the Bouchon cookbook by Thomas Keller. You basically mix the ingredients together and bake. Brush it with Amaretto and top it with the toasted almond and confectioner’s sugar before you serve it. The result is a moist, delicious and tender cake.