Preheat your oven to 350°F (175°C) and grease an 8-inch round springform pan.

In a mixing bowl, whisk together flour, baking powder, baking soda, cardamom, and salt.

Cream butter and sugar until light and fluffy, about 1-2 minutes.

Incorporate eggs or yogurt substitute and vanilla extract; mix until blended.

Alternately add dry mixture and milk to wet ingredients, beginning and ending with dry ingredients.

Fold in sliced almonds gently.

Pour batter into prepared pan; top with additional sliced almonds.

Bake for 30-35 minutes or until a toothpick comes out clean.

Let cool in pan for 10 minutes before transferring to a wire rack.

Serve with masala chai or coffee.