Welcome! Love your name!
I know the Almond Shamah Chiffon is a fave of at least a few people here. But I made it, and I didn’t think it had a huge almond punch, despite almonds, amaretto and extract. Most of the folks who ate it were amazed to know it had all that almond in it, as well. I used all the syrup called for, and found it to be a bit wet, so if you make it, I’d suggest maybe making only 1/2 the syrup, but using all the amaretto called for. It’s frosted with something like a fruit mousse - raspberry whipped cream - which is wonderful. I think peach or apricot would also work nicely, and you might notice the almond more with a fruit not quite so dominant. You can also toast slivered almonds and dcorate it with those, and that would punch the flavor up nicely.
Another thought is to make a nut butter cake and then make a nut frosting. You can blend nut butters into most buttercreams until the nut flavor you want is achieved—I did this with pistachio butter into Golden Neoclassic, and it was amazing.
I would also think you could make a nice flour frosting of butter, nut paste (to provide the sugar and nut flavor) and milk thickened with flour (and completely cooled), plus vanilla and any other flavors.
Another thought is to make a nut past disk and put it between layers of the cake. Roll a thin layer of your nut paste between layers of waxed paper or plastic wrap, refrigerate or freeze it it (so it doesn’t stick so much to the plastic wrap when you take it off) and then put it between layers with a bit (or a lot) of buttecream. Rose does this with a marzipan layer on one of her TCB cakes, but nut paste isn’t quite so sweet.
Anyway, good luck—let us know what you decide!!!!!