I need a great scratch almond cake for decorating, please!
y'know take any good vanilla cake and back off on the vanilla and major on the almond extract and i'd infuse with an amaretto splash ( simple syrup + almond liqueur) after baking
sylvia weinstock has a great one (but it does not do well after it is chilled)
but i use an extra quarter cup of flour and i add the eggs as is right out of the shell -- no separating and whipping -- to the creamed sugar and butter -- then add the dry ingredients in thirds and the sour cream by halves in between -- you can delete 1-3 of the yolks if you want a whiter result --
simple syrup is equal parts sugar and water boiled till it's clear -- let it cool off -- add amaretto to taste -- approx 4-5 tablespoons to 6-7 ounces of simple syrup then brush or squirt onto cake layers as you assemble & fill the tiers --
best to you