Preheat your oven to 350°F (175°C) and grease your baking pan to prevent sticking.
In a large mixing bowl, sift together the flour, baking powder, and salt for an even dry mixture.
In a separate bowl, whisk the eggs with the sugar until the mixture is smooth and slightly pale, filling your kitchen with a sweet aroma.
Pour in the melted butter and vanilla extract, then gently fold everything together until well combined but not overmixed, allowing the batter to relax.
Add the dry ingredients into the wet mixture gradually, folding gently just until incorporated to keep the batter light.
Fold in the toasted chopped almonds, distributing them evenly throughout the batter for a crunchy bite in every slice.
Transfer the batter into your prepared baking pan, smoothing the top with a spatula for an even surface.
Bake in the preheated oven for about 30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Remove from the oven and let the cake cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Once cooled, slice and serve, enjoying the moist crumb and crunchy almond bits with a comforting aroma lingering in the house.
