Ingredients

For the Cake

• 2 cups salted butter (softened)

• 1 cup whole, unrefined cane sugar

• 8 large eggs

• 1 tablespoon almond extract

• 3 tablespoons amaretto

• 2 tablespoons kirsch

• 1 teaspoon fine sea salt

• 4 cups Bob's Red Mill superfine almond flour

To Serve

• whipped cream

• fresh seasonal summer fruit

Equipment

• cake tins (see note)

• Parchment Paper

• stand mixer with paddle attachment

Directions

Preheat the oven and prepare your pans.

• Heat the oven to 350 F. Grease your cake tins with butter, and sprinkle them with sugar before lining them with parchment paper.

Make the cake batter.

• Toss the butter into the basin of stand mixer, and then add the sugar. Beat the two together until light and fluffy. Then drop the eggs in one at a time, making sure that each egg is fully incorporated into the mixture before adding the next.

• Beat in the almond extract, amaretto, kirsch, and salt The batter should be creamy, and dotted by fluffy bits of butter.

• Beat in the almond flour one cup at a time, and continue beating until the batter is well-combined and fluffy.

Bake the cake.

• Spoon the batter into the prepared cake tins so that the batter reaches 3/4 of the way up the sides of the tin. Place the tins on a baking sheet, and then transfer them to the oven.

• Bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cakes comes out clean. The cakes should be amber brown around the edges, and should pull away fro the tin, with a little wobble remaining in the very center.

• Remove the cakes from the oven, and allow them to cool in their tins on a cooling rack for 10 minutes. Then gently remove them from the tins, and let them continue cooling on the rack until room temperature.

Finishing the cakes.

• After the cakes cool completely, layer them with whipped cream and chopped fresh summer fruit, then slice and serve.

Notes

Choosing your cake tin: This recipe makes 2 (9-inch) layers or 3 (6-inch) layers.