1. Preheat the oven to 350°F (180°C). Line a round 9.5 inches tart tin (or springform tin) with baking parchment and grease lightly. Set aside.

2. Mix the spelt flour, sugar, and cinnamon for the streusels in a bowl. Add the butter and mix until you get different-sized streusels. Place them in the fridge until ready to use.

3. Mix the yogurt for the dough with the oil, egg, vanilla extract, and sugar in a large bowl. Combine the spelt flour, baking powder, cardamom, and salt and add to the bowl – mix/knead until you get a smooth dough. Roll it out on a lightly floured surface or directly press it into the tart tin (springform tin) – you want one even layer. Cut the cold butter into small cubes, distribute them evenly on top of the dough, and press them lightly into the dough. Scatter the streusels and sliced almonds over the dough as well, then sprinkle with the coarse brown sugar. Bake the cake in the preheated oven for about 26-28 minutes. Remove the cake from the oven and let cool down on a wire rack.