• This cake is best baked in a ceramic or glass pie plate if you have one. The size is 9 inches. Otherwise, you can bake it in a 9-inch metal round cake pan (or 8-inch square metal cake pan), but the baking time must be adjusted, you may need to check 10-15 minutes earlier. The cake is not meant to be a tall one, probably about 1 - 1 1/2 inches in height.
• Brush the pan with oil or use a non-stick cooking spray to prevent sticking. Line the bottom of the pan with a parchment paper. Preheat the oven to 350 F (180 C) for conventional oven, or 330 F (165 C) for convection oven
  
• Remove eggs and Greek yogurt from the fridge 30 minutes before you plan to bake. You want them to be at room temperature

Prepare cake batter:

• Combine all the dry ingredients in a mixing bowl and set aside
• Add eggs and sugar in a large mixing bowl. Use a handmixer to beat the eggs and sugar until sugar dissolves and the mixture is really pale and creamy. Alternatively, you can also manually do this by using a balloon whisk and whisk vigorously until sugar dissolves
  
• Add the yogurt and almond extract, melted butter, and whisk again to combine. Add the dry ingredients and use a rubber spatula to fold the dry into the wet. Just combine until there are no dry pockets of flour.
  
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• Pour this into the prepared pan. Smooth the top if necessary and give the pan a few taps to release any large air bubbles that are trapped inside the cake batter.
  
• Sprinkle the sliced almonds on top of the batter
  

Baking:

• Place the pan on the middle rack. If using ceramic or glass material for the pan, bake for 35-38 minutes or until a cake tester inserted into the middle comes out clean with just a few sticky crumbs is okay. If you use a metal pan, check at 25 minutes mark to see if the cake is done
  

To serve:

• Let the cake cool down in the pan until it is ready to be served. It can be served plain as is or with more yogurt and some fresh fruit, or a light dusting of powdered sugar if you wish