• Preheat the oven and line a 9-inch springform pan with parchment paper. Grease the sides with butter or oil and flour them well. Tap the pan to remove the excess flour. Preheat the oven to 350°F/ 180°C.
• In a small bowl, whisk together the flour, salt, and baking powder. Set aside.
• In a large bowl, combine the melted butter with the eggs, sugar, and vanilla.Whisk well until the mixture is well blended and smooth.
• Gently fold the dry ingredients into the egg mixture using a rubber spatula. Once halfway incorporated, add the yogurt and milk and continue to mix until just combined.
• Pour the cake batter into the prepared pan, smoothing the top with an offset spatula. Place the pan on the lower rack of your preheated oven and bake for around 25 minutes, or until the cake is has just baked through.

Topping

• While the cake is baking, prepare the topping. 
• Melt the butter, then stir through the rest of the topping ingredients.
• Once the cake base is baked, remove it from the oven and spread the almond topping in an even layer on top of the cake.
• Return the cake to the oven, this time placing it on the middle position and increase the oven temperature to 400°F/ 200°C.
• Bake for approximately 15-20 minutes more, or until the topping has turned a golden brown color and is bubbling.
• Let the Toscakaka to cool in the pan on a wire rack for around 20 minutes. Remove it from the pan, running a knife gently along the sides of the pan.