Ingredients
- 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
Directions
- Preheat oven to 350 °F. 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.
