Preheat the oven to 175 degrees C.

Grease a 10 inch bundt mould with melted butter, and dust with flour. remove any excess flour from the mould, you want just an even coating.

Mix together the flour, baking powder, salt and ground almonds. set aside.

In a large mixing bowl, cream the butter and sugar until soft. it should become a pale yellow colour, and seems fluffy and light. you can use an electric cake mixer for this.

Add the eggs in one at a time, and mix well after each addition.

Add the almond and vanilla extracts.

Next, stir in the flour bit by bit, alternating with a bit of the milk, until both the flour and milk have been used up.

Pour the batter into the prepared bundt mould.

Bake in the preheated oven for about 60 minutes, until a toothpick inserted in the center comes out clean.

Remove from the oven and let it cool in the mould for around 10 minutes.

Now, invert the mould over a wire rack. the bundt should easily unmould itself onto the wire rack. cool for a further 10 - 15 minutes (till it reaches room temperature).

Transfer the bundt to a cake platter, and coat the top half with the whipped cream (dont be too perfect with the cream, just mish-mash it on top... the rough, rustic look has got a unique charm about it!)

Now 'stick' the sliced almonds onto the whipped cream. the bundt is ready to be served.