Preheat the oven to 180°C. Grease a 20 cm round cake pan and line the bottom with parchment paper.
In a large bowl, mix 200 grams of all-purpose flour, 100 grams of ground almonds, 2 teaspoons of baking powder, and a pinch of salt. Set aside.
In another bowl, beat 200 grams of softened unsalted butter and 200 grams of granulated sugar until light and fluffy.
Add 4 eggs, one at a time, to the butter-sugar mixture, beating well after each addition.
Stir in 1 teaspoon of almond extract and 1 teaspoon of vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Dust the top of the cake with powdered sugar and garnish with almond flakes, if desired.