prep time: 10 minutes
bake time: 35 minutes
makes 2 cakes
-1 cup sugar, white, granulated (200g)
-7oz almond paste (200g)
-1 cup flour, all purpose (140g)
-1/4 cup almond flour (30g)
-1 1/2 tsp baking powder
-1/2 tsp salt
-1 cup butter, unsalted (225g) (or vegan butter, unsalted)
-2 tsp almond emulsion/extract
-6 large eggs, large (or 3 heaping tbsp EnerG egg replacer powder mixed with 3/4 cup warm water or your brand of choice)
**Note: all of the ingredients must be room temperature
Preheat the oven to 160C (325F). Grease and line 2, 20cm (8inch) round cake pans.
In a bowl of a food processor, grind the sugar, almond paste, almond flour, and 1/4 cup (35g) of flour until the almond paste is finely ground and the mixture resembles sand.
Whisk together the remaining flour, baking powder, and salt in a small bowl.
Add butter and almond extract cubes once the almond paste is completely broken up, then process until the mixture is very smooth and fluffy.
Add the eggs one at a time, processing a bit before the next addition. Scrape the sides of the bowl, as needed.
Add half of the flour mixture and pulse the machine a few times, then add the rest, pulsing the machine until the dry ingredients are just incorporated. If some flour isn't mixed in properly, use a spatula to gently fold it in. Do not over-mix.
Scrape the batter into the prepared cake pans and bake for 30-35 minutes, or until the top is deep brown and inserted skewers come out clean.
Remove the cake from the oven and run a sharp or serrated knife around the perimeter to loosen the cake from the sides of the pan. Let the cake cool completely to room temperature in the pan.
Remove from the pan onto a flat plate/cake board and refrigerate for at least 6 hours before frosting.
To serve: Fill and frost with orange diplomat cream and garnish with fresh strawberries. Enjoy!