Preheat the oven at 180C fan/ 160C gas.

Place a small sauce pan on low heat and melt the butter.

In the meantime, whisk the eggs and sugar together with an electric mixer Until light and fluffy. The mixture should look pale and soft.

Once the butter has completely melted, slowly fold it in the egg/sugar mix until well combined. Be careful of not pouring the butter in too quickly, otherwise you will end with scrambled eggs!

Then, fold the sifted flour and baking powder. Then the cream and then the almond extract.

Line or grease a 26cm cake tin on all sides, and pour the cake mixture in.

Bake for 55 minutes to an hour, until the cake is golden brown and a skewer comes out clean.

Once the cake is out of the oven, leave it too cool and leave to cool at least 20 minutes before taking it our of the mold.

Serve warm or leave to cool completely before enjoying it!