Directions

1. Preheat oven to 350°. Chop the butter and almond paste to make them easier to break down, and put them in the bowl of the food processor, fitted with a metal blade, with the sugar. Process until combined and pretty well smooth. Add almond and vanilla extracts, process again, then break the eggs one a time through the funnel, processing again each time. Mix the flour, baking soda and salt, and tip down the funnel, processing yet again, and then pour the mixture into the prepared pan, scraping the sides and bottom of the bowl with a rubber spatula.

2. Bake for 50 minutes, but check from 40. Then, when the cake looks golden and cooked, and a cake tester or fine skewer comes out clean, remove from the oven and leave to cool in the pan before turning out.

3. Cooking Tip: You will not get the almond paste to ooze into the cake batter if it starts off ice cold. To speed the process, cube it and give it a quick whirl in the microwave.