225g unsalted butter, chopped, at room temperature
1 cup caster sugar
1 cup plain flour
1 cup almond meal
2 1⁄2 tsps baking powder
1⁄2 tsp bicarbonate soda
4 eggs, at room temperature
2 tsps vanilla bean paste
2 tblsps milk
1/3 cup flaked almonds
300ml tub thickened cream
Grease two 22cm round cake pans. Line bases and sides with baking paper.
Place butter and sugar in a food processor. Process until pale in colour. Add flour, almond meal, baking powder, soda, eggs and half the vanilla. Process until smooth. Add milk. Process until combined.
Divide mixture evenly between prepared pans. Smooth over tops. Sprinkle almonds over mixture in one pan.
Cook in a moderate oven (180C) for about 25 to 30 minutes, or until a skewer inserted into the centre comes out clean. Remove. Stand in pans for 10 minutes. Turn out onto a wire rack lined with baking paper to cool completely.
Place cream and remaining vanilla in clean, dry bowl of food processor. Process for about 40 seconds, or until firm peaks form.
Sandwich cakes together with cream, caked-almond side facing up.