Preheat the oven at 170ºC conventional oven and prepare a 20x20 cm baking pan with parchment paper.
Sift together the all-purpose flour, almond flour, baking powder, baking soda and salt and set it aside.
130 g all-purpose flour, 50 g almond flour, ¼ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
In a mixing bowl, using the paddle attachment, add the butter and granulated sugar and mix it on high speed for 3 min.
90 g butter, 150 g granulated sugar
Add the eggs one at a time into the mixture and mix it in until combined.
2 large eggs
Scrape down the sides of the bowl and continue by adding the flour mixture, continuing on low speed, mixing until just combined.
Finally add the sour cream, vegetable oil vanilla and almond extract and mix until just combined, make sure not to over mix the cake batter.
120 g sour cream, 30 g vegetable oil, 1 teaspoon vanilla extract, ½ teaspoon almond extract
Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
Pour the cake into the prepared pan and bake for 28-30 minutes or until a cake tester comes out clean.
Let the cake cool on a cooling rack. After 10 minutes, gently remove the cake from the cake tin and let the cake cool down completely.