3/4 cup unsalted butter, softened
1 1/2 cups sugar
3 large eggs
1 tsp almond extract
1 tsp vanilla extract
1 3/4 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1/3 cup ground almonds
3/4 cup milk
powdered sugar, for dusting
Preheat oven to 350° F. Grease and flour snowflake pan; set aside.
In a large bowl, beat butter and sugar on medium speed until light and fluffy.
Beat in the eggs one at a time; stir in almond and vanilla extracts.
In a small bowl, stir together flour, baking powder, salt and ground almonds.
Beat in the flour mixture alternately with milk, mixing just until incorporated.
Pour batter into prepared pan. Bake 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool 10 minutes in pan, then invert cake onto a wire rack. Cool completely.
Sprinkle with powdered sugar if desired.