Preheat the oven to 350 F.
Grind 1 cup almonds or a little more to make ¾ cup almond meal.
Mix all-purpose flour, almond meal, baking powder and salt in a bowl. Sift the flour once and set aside.
Mix amaretto liqueur, milk and almond essence. Set aside.
Use a stand mixer with a paddle attachment in low setting, and cream butter and sugar for 4 mins until it is light and fluffy.
Add greek yoghurt and let it continue to mix for 2 mins.
Now add the flour mixture and the milk mixture, alternating between the two.
Pour into a greased 9’ ’cake round.
Bake for 35-40 mins until a fork inserted in the center comes out clean.
Toast the sliced almonds in a pan on low-medium heat for 2 mins.
Mix 2 tsp sugar and water in a small pot and bring to boil. Let it simmer for 2 mins.
Pour the sugar-water mixture onto the cake while the cake is still warm.
Immediately sprinkle the toasted almonds on top.
