A quick-and-easy take on a tasty standard.
1 cup plus 2 tablespoons softened unsalted butter
1 pound (16 ounces) Mandelin Premium Almond Paste
1/2 cup sugar
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
6 large eggs
1 cup cake flour
1/2 teaspoon baking powder
Pinch of salt
10-inch springform tube pan or patterned ring mold, buttered and floured
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.
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.
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.
Top with fresh berries and slivered almonds.
Add frozen raspberries, blueberries, or both to the batter just before baking. Depending on how many berries you add, you may need to bake a little longer . . . but well worth the wait!
You can also swirl 1/4 cup - 1/2 cup raspberry or apricot jam, or even Nutella in the batter for a similar result.