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Preheat oven to 350 degrees F. Generously spray an 8-inch round cake pan with non-stick spray and line the bottom of the pan with parchment paper.
Add the eggs, sugar, and almond extract to the bowl of a stand mixer fitted with the paddle attachment.
Beat at medium-high speed until the eggs and sugar are combined, and the mixture is very light/pale in color and has almost tripled in volume.
Use a spatula to fold in ⅓ of the almond flour. Once all of the almond flour is incorporated, repeat the process with ⅓ of the flour at a time. Be gentle when folding, trying not to deflate the egg mixture.
Once all the almond flour is incorporated, carefully transfer the batter to the prepared pan and smooth out the top.
Bake for 35-40 minutes or until the cake is done.
Cool the cake in the pan for 1 hour. Then, run a knife around the edge of the pan a few times to help release the cake then transfer the cake to a wire rack to cool completely.
Serve with a dusting of powdered sugar and sliced almonds, whipped cream, and/or fresh fruit.