Preheat the oven to 175°C
Line the tin with baking parchment.
Melt the butter. Meanwhile, mix together the eggs and sugar in a bowl, using a ladle, not an electric whisk.
Mix together the flour and baking powder in a bowl and leave aside.
Add the milk and the almond extract to the melted butter.
Mix the almond paste and the milk mixture into the egg mixture, followed by the butter mixture.
Don't worry if you notice any lumps. They will disappear during baking.
Pour the mixture into the tin and bake at the bottom of the oven for about 15−20 minutes.
Allow to cool and dust with some icing sugar.
A 30 x 23 cm rectangular tin or a 26 cm round tin
Tip: Top with icing or melted chocolate.