Ingredients:

• 1 1/4 cup sugar
• 7/8 cup (8 to 10 ounces) almond paste
• 1 1/4 cups (2 1/2 sticks) unsalted butter, softened
• 1 teaspoon vanilla extract
• 6 eggs at room temperature
• 1 cup flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 cups powdered sugar
• Amaretto liqueur
• Toasted sliced almonds

Instructions:

• Preheat oven to 325 degrees.
• Using a food processor, beat sugar with almond paste until almond paste is pulverized. Beat in butter and vanilla, until mixture is light and fluffy. Beat in whole eggs, one at a time and beating well after each addition so that eggs are thoroughly mixed in. Mix flour, baking powder and salt, and beat in just until thoroughly blended.
• Butter and flour a 9-inch springform pan and turn batter into it, smoothing top evenly. Bake 1 to 1 1/4 hours or until a toothpick inserted in center comes out clean and center feels springy when pressed gently. Cool on a rack. Remove from pan. Put cake on a cooling rack.
• Thin powdered sugar with the amaretto liqueur to to make a glaze. Pour over the cooled cake. While wet, sprinkle with toasted sliced almonds. Carefully life with a spatula and place on a serving plate. Just before serving, lightly sprinkle with sifted powdered sugar.
• Serves 12

Submitted by Liz Wilson after the June 2009 Casual Dining