Preheat oven to 200 °C. Grease and line a 6 inch round pan. Sift flour 2-3 times. After toasting almonds in the oven, gently split them into 2 or you can use whole almonds also.
In a large bowl, beat the sugar and yogurt for 5 minutes on high speed. Add baking powder and baking soda, beat in on low, and allow to stand for 3 minutes. You will find that bubbles appear. Beat in the oil and vanilla extract to the curd mixture. Slowly add the flour in 2 lots, blending in well after each addition. Fold in cashew meal now gently.
Pour the batter in the prepared pan. Top with toasted almond slices. Bake at 200 °C for 10 minutes, reduce temperature to 170 °C and bake for 25-30 minutes or till a toothpick inserted into the cake comes out clean.
Cool the cake for 30 minutes and then overturn onto a plate. Wait for at least 2 hours before slicing it, else it doesn't slice neatly.