Strawberry-Almond Cornmeal Cake

• 1/2 cup raw skin-on almonds
• 2 ounces freeze-dried strawberries
• 3/4 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 teaspoon kosher salt
• 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
• Nonstick vegetable oil spray
• 1 1/4 cups all-purpose flour
• 1/3 cup cornmeal
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 6 ounces almond paste
• 1 cup granulated sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 3 large eggs
• 1 pound strawberries, hulled, half halved, half quartered
• Powdered sugar (for serving)
• A 9" springform pan

1. Pulse almonds in a food processor until about the size of grains of rice. Add strawberries and pulse to a coarse powder. Add flour, sugar, and salt and pulse just to blend. Add butter and process until no dry spots remain.
2. Preheat oven to 350u0b0F. Coat pan with nonstick spray. Whisk flour, cornmeal, baking powder, and salt in a medium bowl. Using an electric mixer on medium speed, break up almond paste in a large bowl until crumbly. Add sugar and butter and mix until blended, about 2 minutes. Add eggs one at a time, mixing well to incorporate after each addition. Increase speed to medium-high and beat until mixture is light and fluffy, about 3 minutes. Reduce speed to low and mix in dry ingredients.
3. Scrape batter into pan; scatter strawberries over top, followed by clumps of crumble. Bake cake until top is golden brown and a tester inserted into the center comes out clean, 80-90 minutes. Let cool in pan before unmolding. Dust with powdered sugar just before serving.
4. Cake can be baked 2 days ahead. Store tightly wrapped at room temperature.

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Taken from www.epicurious.com/recipes/food/views/strawberry-almond-cornmeal-cake-56389557 (may not work)