Mazarin Cake

• 1 23 cups flour
• 1 teaspoon baking powder
• 13 cup sugar
• 1/2 cup butter
• 1 egg
• 2 cups grated almonds
• 2 cups sugar
• 1 cup butter
• 4 eggs
• 2 teaspoons almond extract
• 4 tablespoons raspberry jam

1. To prepare short paste, sift flour and baking powder into bowl and work in remaining 3 ingredients in order given until you have smooth paste.
2. Set aside.
3. To prepare filling, work first 3 ingredients together by hand, then beat in eggs with wooden spoon.
4. Beat in almond extract.
5. Preheat oven to 325 degrees.
6. Divide short paste in two and, using fingers, press it into 2 9-inch tart pans, lining them completely.
7. Spread 2 tablespoons raspberry jam in bottom of each pan and divide filling evenly between them.
8. Bake for 1 hour, or until centers are well puffed.
9. Serve in small wedges.

flour, baking powder, sugar, butter, egg, almonds, sugar, butter, eggs, almond, raspberry jam

Taken from cooking.nytimes.com/recipes/896 (may not work)