Gluten-Free Almond Cake

Preheat the oven to 350°. Spray an 8-inch round cake pan with nonstick cooking spray and line the bottom with parchment paper. In the bowl of a standing mixer fitted with the paddle attachment, beat the almond paste with 1 of the eggs until smooth. Add the remaining egg and beat until thick and pale, about 5 minutes. Add the melted butter, cornstarch and baking powder and beat until incorporated. Scrape the almond mixture into a large bowl.

In another large bowl, using a handheld electric mixer, beat the egg whites at medium-high speed until opaque and foamy. Gradually beat in the granulated sugar at high speed and continue beating until medium-stiff peaks form, about 3 minutes longer.

使用橡胶刮刀，将蛋清轻轻折叠到杏仁混合物中，直至没有条纹留下。将面糊刮到准备好的锅中，撒上切片的杏仁。烤蛋糕约35分钟，直到轻微褐色和坚定。完全凉爽。

Unmold the cake and peel off the parchment paper. Transfer the cake to a serving platter, right side up. Dust with confectioners’ sugar, cut into wedges and serve with whipped cream.