Almond Cake
- One-quarter pound unsalted butter, room temperature
- Three-quarters cup sugar
- One cup almond paste
- Three eggs
- One-third teaspoon baking powder
- Pinch of salt
- One-quarter teaspoon almond extract
- One tablespoon Kirsch or Grand Marnier
- One-quarter cup cake flour
- Preheat oven to 350 degrees. Line an 8" bundt pan with baking parchment or butter and flour it. Cream butter and sugar together until light and fluffy. Add almond paste and beat well. Add eggs one at a time and beat. Add baking powder, salt, almond extract and liqueur; stir to combine well. Fold in flour gently and do not overmix. Pour into prepared pan. Bake for 35-45 minutes or until golden brown and toothpick comes out clean; make sure you don't underbake. Cool slightly on a cookie rack.
butter, threequarters, almond paste, three eggs, baking powder, salt, almond, cake flour
Taken from www.epicurious.com/recipes/member/views/almond-cake-50103928 (may not work)