Serve at breakfast, dessert or as an afternoon snack w/ fresh berries.
ALMOND CAKE
PREP Parchment 8" springform or butter/flour bundt pan.
METHOD Cream 1/4 lb sweet butter and 3/4 c sugar light and fluffy. Add
cup almond paste; beat well. Add 3 eggs singly; beat each well. Add 1/2 tsp
b/powder, pinch of salt, 1/4 tsp almond extract,tb Kirsch or Grand Marnier;
stir/combine well. Fold in 1/4 c cake flour gently; do not overmix.
Bake golden 350 deg 35-45 min (pick comes clean); do not underbake. Cool slightly on rack.
SERVE Dusted w/ conf, side of fresh berries, maybe a dollop of softly whipped cream.