Toast 1 cup sliced almonds in a thin layer for 5-7 minutes, tossing halfway through.

Prepare a 9-inch cake pan by brushing the bottom and sides with melted butter. Place parchment paper on the bottom, butter it, and butter the sides.

Sprinkle ¼ cup demerara sugar lightly into the bottom of the cake pan.

Scatter half of the toasted almonds over the sugar in the pan.

Scatter a little more sugar over the almonds.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Crumble 7 ounces of almond paste into a mixing bowl. Add ⅔ cup granulated sugar.

Using a hand mixer, beat the almond paste and granulated sugar on low speed until broken up and the sugar is mostly incorporated. Increase speed and beat until light and fluffy, scraping down the sides as needed.

Add 4 large eggs one at a time, beating well after each addition until emulsified and smooth.

Beat in 2 teaspoons of vanilla extract.

Add half of the dry ingredients to the wet ingredients and mix on low until almost incorporated.

Add ¼ cup amaretto and mix on low until incorporated.

Add the remaining dry ingredients and mix on low until just combined. Scrape down the sides and fold to ensure everything is well incorporated.

Dollop the batter into the prepared cake pan over the almonds and sugar, spreading it into an even layer.

Bake for 35-40 minutes, or until a cake tester comes out clean but slightly greasy.

Let the cake cool in the pan for 15 minutes before turning it out.

Cut around the sides of the pan with an offset spatula.

Invert the cake onto a wire rack.

Allow the cake to cool completely before slicing and serving.