Measure out all the ingredients. In a saucepan, combine the almond milk, butter, salt, and sugar. Bring to a boil, then add the all-purpose flour and stir until dissolved. Remove from heat.

Add the tapioca flour and sesame seeds, stirring well. Crack in the egg and mix vigorously until the dough is smooth and uniform. Finally, fold in the sliced almonds.

Use a spoon or your hands to shape the dough into round balls and place them on a baking sheet lined with foil to prevent sticking.

Preheat the oven and bake at 375ºF (180ºC) for about 15 minutes. Flip the cakes, then bake for another 10 minutes before turning off the oven.

Enjoy the cakes warm or at room temperature—the crust stays crisp and delicious!