Preheat oven to 350 F. Grease and line with parchment 2 — 8 inch round cake pan.
In mixer bowl with paddle attachment or hand mixer with beaters, cream butter and 3/4 cup of the Flordia Crystals Organic Raw Cane Sugar on high speed until light and fluffy. Add egg yolks and almond extract and continue to beat for 2 minutes.
In small food processor, grind almonds to the consistency of coarse meal or breadcrumbs; then, add ground almonds to batter.
In a separate mixing bowl, sift or whisk together flours, salt, and baking powder; then stir into batter.
Clean the bowl the dry ingredients were in to whip egg whites with clean beaters until soft peaks form. Gradually add remaining 1/4 cup of Florida Crystals Organic Raw Cane Sugar and beat until stiff peak form. Fold egg whites into batter.
Divide batter between the 2 prepared pans and bake 25 minutes or until pick inserted in center comes clean. Cool on wire rack before removing layers from pans.