• Preheat your oven to 350 F and line a loaf pan with a parchment paper "sling" so the paper hangs over two sides. Then spray the paper and ends of the pan with non-stick baking spray.
• In a saucepan, melt the butter over medium heat. Continue to cook the butter, swirling the pan occasionally, until nutty, golden brown solids form at the bottom of the pan, and the butter has a layer of foam on top. Immediately remove from the heat and scrape the butter, including the browned bits, into a mixing bowl. Let cool for 10 minutes.
• Add the sugar to the butter and whisk until combined, then gradually add the milk, sour cream, extracts and eggs, whisking until well combined.
• In a separate bowl, sift together the all purpose flour, almond flour, baking powder, salt and cardamom. Add the dry ingredients to the wet, and whisk the batter for about 15 seconds, until smooth.
• Spoon the batter into your prepared pan and smooth out the top.  Bake until a cake tester comes out with moist crumbs clinging to it and the crust is golden brown and slightly cracked.  It should take about 45-55 minutes to bake.
• Cool the cake in the pan for 30 minutes, then grab the paper to lift the cake out of the pan and onto a cooling rack. Cool until slightly warm or room temperature, before serving.
• Store leftovers in an airtight container at room temperature for 4-5 days, or freeze indefinitely.

Icing

• For the icing, combine the powdered sugar, almond extract and cream until smooth, then drizzle over the cake while it's slightly warm.
• Sprinkle with the almonds before the icing crusts over. Let the icing set completely before slicing.