Almond Cake with Market Strawberries

1 1/3 cup granulated sugar
8oz almond paste
¼ cup all purpose flour

Combine all ingredients in food processor and pulse until no large chunks of almond paste remain and mixture is sandy.

2 sticks butter, room temperature
1 ½ teaspoon baking powder
¾ teaspoon salt
¾ cup all purpose flour
½ teaspoon vanilla paste
1 teaspoon almond extract
6 eggs, room temperature

In a electric mixer bowl with paddle attachment, cream butter with processed almond paste and sugar until light and fluffy.
Sift dry ingredients together and set aside.
Add vanilla and almond extract to creamed butter mixture.
Add eggs, one at a time, scraping down the bowl in between additions.
Add flour and mix just until incorporated.
Line a 9” cake pan with parchment, fill pan with batter and smooth out with a spatula.
Sprinkle with topping and bake at 325F for about 45-60 minutes until cake tests clean.

Topping:

½ cup organic sugar
2 tablespoons brown sugar
½ cup sliced almonds

Combine all ingredients in a bowl, mix together until homogenous, set aside until needed.
Mixture will produce more than is needed for cake, stored excess in airtight container.