Cayenne Chocolate Almond Cake

Position oven rack in the center and preheat to 175°C (350°F). Grease an 8-inch round cake pan with butter and dust lightly with flour, tapping out any excess.

In a medium bowl, whisk together all-purpose-flour, almond-flour, cocoa-powder, baking-powder, salt, and cayenne until evenly combined. Set aside.

In a large bowl, using a hand mixer or stand mixer, beat 0.75 cup butter and white-sugar on medium-high speed for 3-4 minutes until light and fluffy, scraping down the sides once.

Add egg one at a time, beating well after each addition. Stir in vanilla-extract.

With the mixer on low, add the flour mixture in three additions, alternating with brief mixing, until just combined. Do not overmix.

Pour the batter into the prepared pan and spread level with a spatula. Tap the pan gently on the counter to release any large air bubbles.

Bake at 175°C (350°F) for 25-30 minutes, until the top springs back when lightly pressed and a toothpick inserted in the center comes out clean.

Cool in the pan for 10 minutes, then run a knife around the edge and invert onto a wire rack. Flip right-side up and cool completely, about 1 hour.

In a small saucepan over low heat, melt 2 tablespoons butter. Whisk in cocoa-powder and white-sugar until smooth, about 2 minutes. Remove from heat and stir in vanilla-extract, salt, and cayenne. Let cool for 3-4 minutes until slightly thickened but still pourable.

Drizzle the glaze over the top of the cooled cake, letting it drip down the sides. Scatter sliced almonds over the glaze while it is still wet.