Gluten-Free French Almond Cake

Ingredients

• 3/4 cup (150g) granulated sugar
• 1/2 cup (113g) butter, (at room temperature)
• 7 ounces (198g) almond paste
• 3 large eggs
• 1/2 teaspoon almond extract
• 2/3 cup (100g) gluten-free measure-for-measure flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1 pound (454g) strawberries, (sliced)
• 2 tablespoons granulated sugar
• 1 cup (240ml) heavy cream
• 3 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Instructions

1. 1

   Preheat the oven to 350°F. Spray an 8-inch round pan with cooking spray, line with a parchment paper round, then spray the parchment paper.

2. 2

   In the bowl of a food processor, pulse together the sugar and butter until smooth.

3. 3

   Crumble the almond paste into the food processor bowl. Process until smooth. It will turn into a ball; just keep processing until it smooths out.

4. 4

   Add the eggs and almond extract and process until combined. Scrape down the bottom and sides of the bowl.

5. 5

   Sprinkle in the gluten-free flour, baking powder and salt, and process until combined.

6. 6

   Pour the batter into the prepared pan. Bake for 30-35 minutes, until golden and a toothpick inserted into the center of the cake comes out clean.

7. 7

   Remove the cake from the oven and let cool in the pan for 15 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely.

8. 8

   For the strawberries: In a small bowl, mix together the strawberries and sugar. Let sit for at least 30 minutes so the strawberries have time to soften and release their juices.

9. 9

   For the almond whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, whip together the heavy cream, powdered sugar, vanilla extract and almond extract on medium-high speed until stiff peaks form, about 4-5 minutes.

10. 10

    Dust the cake with powdered sugar. Slice the cake and serve with a dollop of whipped cream and a spoonful of strawberries.