Preheat oven to 175C / 350F and grease a 9 inch cake pan or springform pan.

In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar. Add the eggs one at a time mixing in between each addition.

Mix in the milk and almond extract until everything is combined.

In a small bowl stir together the flour, baking powder and salt.

With the mixer on low speed, slowly mix in the dry ingredients until just combined. Careful not to overmix the batter.

Pour the batter into the prepared baking pan. Bake for 30-35 minutes or until a cake tester/toothpick inserted into the center of the cake comes out clean.

Once done baking let the cake cool down for 5 minutes in the pan and then remove the cake to a wire cooling rack to cool completely.

To make the pink glaze: Mix together all of the glaze ingredients until smooth. Drizzle or pour over the top of the cooled almond cake. Sprinkle sliced almonds on top and serve.