This is one of my favorite cakes. Easy to whip up in the food processor and is great all by itself or with berries and cream. It has a very moist and dense crumb which gets better with time if it lasts that long.

1 1/4 Cups Granulated Sugar

1 Tube Almond Paste (7 oz.)

2 Sticks Unsalted Butter
(brought to room temperature)

6 Eggs

1 tsp. Almond Extract

1 Cup Flour

1 tsp. Baking Powder

1/2 tsp. Salt

Powdered sugar for dusting

• Pre-heat the oven to 325 degrees
• Butter and line the bottom of a 9″ springform pan with parchment and place on a rimmed cookie sheet
• Combine the sugar and almond paste in a food processor and process until the almond paste is well incorporated into the sugar
• Add the unsalted butter and process until it is light and fluffy
• Add the eggs one at a time, and process after each addition
• Add the almond extract
• Add the flour, salt and baking powder and process until well incorporated
• Pour batter into the prepared pan on the cookie sheet and cover with aluminum foil
• Bake the cake for 30 minutes covered, and approximately 45 additional minutes uncovered
• The cake is done when the top is golden brown and when tested with a knife it comes out clean
• Cool in the pan then run a knife around the perimeter to loosen
• With the aid of a cooling rack flip the cake over and remove the bottom and parchment
• Turn back over and dust with powdered sugar