1 1/3 cups (265g) sugar
8 oz. almond paste (225g)
¾ + ¼ cup (140g total) flour
1 ½ tsp baking powder (1 tsp @8500 ft.)
¾ tsp salt
1 cup (225g) unsalted butter, cubed and room temperature
1 tsp vanilla
1 tsp almond extract
6 eggs, room temperature
Grind the sugar, almond paste, and ¼ cup of flour in a food processor until it resembles sand.
Whisk the remaining ¾ cup of flour, baking powder, and salt together in a bowl. Set aside.
Put the butter, vanilla extract, and almond extract in the bowl of a stand mixer, add the almond paste mixture and cream until light and fluffy.
Add the eggs to the batter, one at a time.
Scrape the sides of the bowl frequently (THIS IS VERY IMPORTANT)
Dump all of the flour mixture and fold until combined.
If the batter looks separated (oilyish) add an additional 1/3 cup of flour. This happens if you make your own almond paste!!
Pour the batter into the cake pan and bake until the top is deep brown and the center is set. Let the cake cool completely before removing it from the pan. If it sticks to the bottom, hold the pan over a burner for a few seconds and the cake should release when inverted!!!!!!
I used this to make two 6" round cakes.