Step 1

Preheat oven to 325°. Lightly coat a 9"-diameter cake or springform pan with nonstick vegetable oil spray. Line bottom with a round of parchment paper and lightly coat parchment with nonstick spray. Whisk 1¼ cups (156 g) all-purpose flour, 1¼ tsp. baking powder, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine.

Step 2

Beat 7 oz. almond paste (about ¾ cup) and 1¼ cups (250 g) sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed until combined and small crumbs form, about 4 minutes (a few crumbs may want to leap out of the bowl from time to time; draping a kitchen towel over the mixer will keep them contained). Increase speed to medium-high and add 1 cup (2 sticks) unsalted butter, room temperature. Beat, occasionally scraping sides of bowl with a flexible rubber spatula, until light and fluffy, about 3 minutes. Reduce speed to medium and add 5 large eggs, room temperature, in 3 additions (start with 2, add 2 more, then add the last one), scraping sides and bottom of bowl and making sure eggs are fully incorporated between each addition. Mix in 1 tsp. vanilla extract and ¼ tsp. almond extract (if using), then reduce speed to low and gradually add dry ingredients. Beat until just combined (be careful not to overmix).

Step 3

Scrape batter into prepared pan and smooth top with a small offset spatula or a spoon. Bake cake until a tester inserted into the center comes out clean, 55–65 minutes. Transfer pan to a wire rack and let cake cool completely in pan.

Step 4

Turn out cake onto a wire rack; remove and discard parchment. Turn cake right side up and cut into slices. Serve with whipped cream and your favorite ripe summer fruit if desired.Do ahead: Cake can be baked 1 day ahead. Store tightly wrapped at room temperature.