Preheat the oven to 170°C or gas mark 3. Lightly coat a 9 inch cake tin with a little butter and sprinkle on some flour.
In a large bowl, combine the sugar, almond paste and 35g of the flour together until it resembles fine crumbs.
Cut your butter into cubes and add to the mixture. Combine together well. You can use a food processor for this otherwise keep mixing for about 15 minutes .
Add the vanilla and almond extracts and keep mixing until the batter is smooth and fluffy.
Whisk in the eggs one at a time. Once all the eggs are in, add the flour and stir until all ngredients are combined.
Pour the batter into the cake tine and bake in the oven for 50 minutes or until it is a deep brown. Place a knife in the middle and if it comes out clean, the cake is cooked.
To remove the cake form the tin, gently use a knife to loosen it from the edges of the tin. Allow to cool before removing it fully.
Place a few sliced almonds on top and sprinkle your icing sugar over it.