Preheat your oven to 350°F (175°C) and butter and flour a 9-inch springform pan.

Finely chop the whole raw almonds in a food processor until they resemble a coarse powder.

In a large mixing bowl, whip the cold heavy whipping cream until firm peaks form, about 3-5 minutes.

Whisk together the all-purpose flour, salt, and baking powder in a separate bowl until well combined.

In the bowl of a stand mixer, combine the large eggs and sugar, whisking on medium speed until light and fluffy, about 5 minutes, then fold in the dry ingredients and finely chopped almonds until just incorporated.

Gently fold the whipped cream into the batter until no white streaks remain.

Pour the batter into the prepared springform pan and scatter the sliced almonds and additional sugar over the top.

Bake for 45-55 minutes, until puffed and golden brown; a toothpick should come out with moist crumbs.

Cool the cake in the pan for about 10 minutes, then transfer to a wire rack; dust with powdered sugar before serving.