ALMOND CAKE RECIPE

2 cups flour (after sifting)
1/2 teaspoon salt
2 sticks butter, more for buttering

1 1/2  cups sugar
7 oz. tube almond paste
4 egg yolks (room temp)
1 teaspoon baking powder

1 teaspoon almond extract
1 cup sour cream
powdered sugar for sifting over cake

Preheat oven to 325.

Butter sides and bottom of spring form pan.  Line sides 
and bottom of pan with parchment paper.  Butter paper 
and put pan in freezer.

Sift flour and salt in small bowl.  Set aside.

Beat butter and sugar until fluffy (about 5 minutes).   
Add almond paste little at a time at medium speed and beat 
8 minutes.  Beat in egg yolks one at a time, and almond 
extract.   Mix sour cream and baking powder and add to 
butter mixture.  Reduce mixer speed to low and gradually 
add flour mixture until blended. 

Pour finished batter into a single spring form pan.  
Bake 1 1/4 hours until the cake springs back if lightly pressed 
and the top is golden brown. The cake should be shrinking away 
from the side of the pan.  Cool in pan on wire rack.  Remove 
sides of pans and remove paper.  Store in covered tin in or out 
of fridge.  Can be made 1-2 weeks ahead of time.  When ready, 
sift powdered sugar on top.