1/4 lb. unsalted butter 3/4 C. sugar 1 C. almond paste 3 eggs 1/3 tsp. baking powder Pinch of salt 1/4 tsp. almond extract 1 T. Kirsch or Grand Marnier 1/4 C. cake flour
Preheat oven to 350F. Line an 8" spring-form pan with parchment or butter and flour a Bundt pan. Cream butter and sugar together until light and fluffy. Add almond paste. Add eggs and beat. Add baking powder, salt, almond extract and liquor; stir to combine. Gently fold in flour and do not over-mix. Pour into prepared pan. Bake until golden brown (35-45 minutes for spring-form pan or 55-60 minutes for Bundt pan). Serves 8-12.