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Italian Almond Cake

1 cup almond paste (8 oz.)
3/4 cup sugar
4 oz. unsalted butter, room temperature
3 eggs, room temperature
1/4 tsp. pure almond extract
1 Tb. Kirsch or Grand Marnier
1/4 cup sifted cake flour
1/3 tsp. baking powder
Pinch of salt

Break up the almond paste with your fingers and put it into the
mixer bowl with the sugar and beat for several minutes until the
paste is broken up into very small lumps, then beat in the butter
a little bit at a time until incorporated. Beat in the eggs, one
at a time, then the extract and liquor of choice. Sift the dry
ingredients together and stir into the batter. Put into an 8" cake
pan (mounding batter slightly higher in the center than on the
sides) which has been buttered, lined with a round of buttered
waxed paper or parchment paper, then floured. Bake at 350 for
about 45 minutes or a little longer until a toothpick inserted into
the center comes out clean. Let cool slightly, then unmold onto
a cooling rack. Dust with powdered sugar before serving. Makes
8 small (but rich) servings.


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