Preheat the oven to 180°C / 350°F. Line a 23 x 32 cm (9 x 13 inch) baking dish with baking paper, letting the paper hang over the edges for easy removal.

Combine 2 1/2 cups flour, 1 1/2 cups sugar, 1/2 cup almond flour (ground almonds), 1 tablespoon baking powder, and 1/2 teaspoon salt in a food processor and pulse briefly to mix evenly. (If you don’t have a food processor, whisk these dry ingredients together in a large bowl.)

Add 2 large eggs and 170 g melted butter to the dry ingredients. Pulse or mix until the mixture forms a soft, crumbly dough that holds together when pressed.

Tip the crumbly dough into the prepared pan and spread it into an even layer across the bottom. Do not press down firmly — just lightly cover the surface so the crumbs form a loose base.

Wipe the food processor bowl clean (or use a separate large bowl). Add 250 g cream cheese and beat until smooth and softened.

Add 3 large eggs, 550 g (4 cups) icing/powdered sugar, 2 teaspoons vanilla extract, and 1/4 teaspoon almond extract (optional) to the cream cheese. Blend or beat until the mixture is smooth and lump-free, stopping occasionally to scrape down the bowl.

Pour the cream cheese mixture evenly over the crumb base in the pan and smooth the top with a spatula.

Place the pan on the middle oven rack and bake for 50–60 minutes. Check at 50 minutes — the cake is done when the top is golden with a few cracks, the edges are set, and the center is slightly jiggly but not wet. If the top is browning too quickly, loosely cover the pan with foil from about halfway through baking or when it starts to brown.

Remove the cake from the oven and allow it to cool completely in the pan on a wire rack. To firm the cake for easier slicing, you may chill it in the fridge or briefly in the freezer once it has cooled to room temperature.

If you want a dusting of powdered sugar on top, reserve a small amount of the 550 g icing sugar before mixing and sift it over the cooled cake. Use the overhanging baking paper to lift the cake from the pan, then slice and serve.