for the cake

• Preheat the oven to 350°F. Butter TWO 6" cake tins. Place parchment round at the bottom of the cake tin and butter.
• Whisk together the flour, baking powder and salt. 
• Beat the almond paste with the paddle attachment of a stand mixer until broken into tiny pieces. Add sugar and beat on medium low speed until it becomes sandy. Add butter, a tablespoon at a time, until you’ve added half. Scrape the bowl frequently. Let the almond, sugar and butter beat on medium-low speed until it becomes a uniform mixture, then add the remaining butter and beat on medium speed until light and fluffy for about 3 minutes. 
• Add the vanilla and zest.
• Add the eggs, one at a time, scraping the bowl between each and allowing the eggs to incorporate before adding the next. 
• Fold in half the flour, then repeat with remaining flour, just until combined. 
• Fill the cake tins with batter, smooth the top and bake for about 30-35 minutes or until a tester comes out clean. 

for the roasted peaches

• Preheat the oven to 350°F. Toss the sliced peaches, sugar, and lemon juice in an oven safe dish and baked for approximately 2 hours until the peaches are deep orange and resemble the consistency of a jammy cobbler filling.
• Once cooled, mixed the peaches, breaking up the slices to smaller chunks.
• Store roasted peaches in the refrigerator for up to 7 days.

for the cardamom crumb

• Preheat the oven to 350°F.
• Toss the brown sugar, cardamom, and salt in a small bowl. Pour in the melted butter and stir until commbined. Add flour and stir until everything is combined.
• Pinch together the topping to form big and small "crumbs." Pour onto ungresaed oven safe dish and bake for 10-15 minutes until golden brown, tossing halfway through.
• Cool in pan and store in an airtight container for up to 2 weeks.

for the bourbon buttercream

• In a standing mixer with the whisk attachment, whipped the butter for 5 minutes until it's light and fluffy. Turn off the mixer
• While the mixer is off, add all the powdered sugar at once and whisk on the lowest setting. Whisk until the sugar is incorporated (you don't want a dust cloud of powdered sugar in your face!).
• Add the bourbon to the buttercream then whip on high for 2-3 minutes until everything is incorporated and your desired consistency is reached.
• Once whipped, fold the buttercream with a spatula to get rid of any big air bubbles.

to assmeble the cake

• I assembled the cake by placing one layer of almond cake down on a cake stand. I then piped buttercream around the edge to keep the roasted peach filling in. I then placed the roasted peach filling in the center and topped it with the cardamom crumb. See Recipe Notes below for some tips on decorating a cake!https://www.youtube.com/channel/UCnLXSFdNBPDozhsyJfgyIkg

• In a food processor, pulse together your flour, baking powder, and salt. Add your butter and pulse 3-4 times. You'll want your butter to be the size of peas and just incorporated into the flour. Pour the mixture in a large mixing bowl. Make a well in the center, and pour the buttermilk in, folding it into the flour with a rubber spatula. 
• Once the biscuit batter just begins to form into one mass, flip it onto a heavily floured work surface. Begin to fold it until it comes together. With a rolling pin, rolls it into a 2" thick rectangle. Spread half the cheddar, ham, and scallions on top. Fold the dough in half, and then roll it out to another 2" rectangle. Spread the remaining cheddar, ham, and scallions. Fold the dough in half, and then roll it out to another 2" rectangle. Using a biscuit cutter (see note), cut your biscuits and lay them on a baking sheet lined with a silpat baking mat or parchment paper. Put the tray of biscuits into the freezer and freeze for 30 minutes.
• Preheat the oven to 425°F. Take the biscuits out of the freezer and place them directly into the oven. Bake for 30 minutes, or until they just begin to turn golden on top. 

• In a large bowl, whisk together the flour, salt, sugar, and yeast.
• On a separate bowl, combine the melted butter and warm water. Slowly pour the wet ingredients into the dry ingredients, and mix with a wooden spoon to combine.
• Lightly flour a work surface, turn the dough out onto it, and knead by hand for 4 minutes (see note), until it forms a smooth dough. Cover with saran wrap and let rest for 15 minutes.
• Lightly coat a baking sheet with semolina flour.
• Divide the dough into 12 equal portions (~82 grams each).
• Palm a portion of dough in your hand, and and rotate it in a circular motion while pressing down on the dough, creating a ball with no seams. Place it on the sheet tray with semolina. Repeat with the remaining portions of dough. 
• Cover the tray with plastic wrap and let the dough proof for at least 2-3 hours. The dough balls will double in size. Do not rush this step!
• Position a baking steel griddle or cast iron pan on the stovetop. Preheat on medium heat until droplets of water sizzle when dripped onto the surface. 
• Pour some of the clarified butter over the surface of your griddle/pan and be generous! The butter should begin to lightly bubble as soon as you apply it to the surface. 
• Place the dough balls on the griddle/pan, a few at a time, and cook for 4 minutes. Once golden on the bottom, flip, adding more clarified butter as needed to allow the dough to swim slightly in butter. After you flip, gently press down on the dough with your spatula to flatten into the signature English muffin shape.
• Once the second side is golden, remove and transfer to a wire rack to cool. Do not cut the muffins until they cool, or else they'll be gummy! 

for the crust

• Preheat the oven to 425° F. Line a 8"x8" brownie pan with two sheets of overhanging parchment (this will make it easy to lift the pie out of the pan).
• In a large mixing bowl, whisk together the flour and salt. Add the butter cubes, tossing it in the flour to coat. Rub the butter into the flour, pinching the cubes with your thumb and forefinger so they form walnut-sized discs (for a flaky crust).
• Make a well in the center, and add the water a few tablespoons at a time and mix just until the dough comes together, pulling flour into the well from the sides.
• Form the dough into a small square, then wrap and chill for at least 30 minutes. 
• Roll out chilled pie dough on a lightly floured surface. Transfer it to the brownie pan, folding any overhanging dough downwards to create a thick outer crust. Chill until ready to use. 

for the filling

• Mix all the ingredients in a bowl, making sure that every blueberry is coated.

for the crumble

• In a medium bowl, stir together the sugar, flour, baking powder, salt, and zest from one lemon. Use a fork or pastry cutter to blend in the butter and egg. Crumble the mixture into big and small crumbles. 
  
• In a separate small bowl, mix the turbinado sugar and zest from one lemon until the sugar is moistened.

assembly

• Add the filling to the prepared crust. Crumble the crumb topping on top and then sprinkle the sugar and lemon zest mixture on top. Bake for 40 minutes or until golden brown.