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Preheat your oven to 350°F (175°C). Lightly grease a muffin tin or tea cake molds with butter or non-stick spray.
In a medium bowl, whisk together the all-purpose flour, ground almonds, baking powder, and salt.
In a separate large bowl, use a hand mixer or stand mixer to beat the softened butter and sugar together until light and fluffy, about 2 minutes.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the almond extract and vanilla extract.
Gradually add the dry ingredients into the wet mixture, alternating with the milk. Mix until just combined.
Spoon the batter into the prepared muffin tin, filling each cavity about ¾ full. If using, sprinkle sliced almonds on top.
Place the tin in the preheated oven and bake for 18-20 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
Allow the tea cakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar for a classic finishing touch.
Serve warm or at room temperature with your favorite tea, coffee, or a side of fresh berries.