3/4 c sugar
1 butter, room temperature
1 8-oz can almond paste, broken into pieces
3 large eggs
1 T Amaretto
1/2 t almond extract
1/4 t salt
1/3 c cake flour
1/2 t baking powder
Powdered sugar, for dusting
Preheat oven to 350 degrees
Butter and flour the bottom and up the sides of an 8 or 9-inch spring form pan.
Using electric mixer fitted with the paddle attachment, beat 3/4 cup sugar and butter at medium-high speed until very light and creamy, about 5 minutes. Add almond paste, 1 piece at a time, beating until well blended after each addition. Beat in eggs 1 at a time. Mix in Amaretto, almond extract and salt.
Whisk together flour and baking powder in small bowl; add to batter. Beat just until blended. Pour batter into prepared pan, spreading evenly. Bake cake until top is golden brown and tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack. Remove sides of pan and dust with powdered sugar and serve.
