Almond Pound Cake

Yields 1 cake

• 2 ¾ cup cake flour

• ¾ teaspoon baking powder

• ½ teaspoon salt

• 9 ounce chilled almond paste

• 5 ½ cup chilled granulated sugar

• 2 ¾ cup chilled unsalted butter, cut into pieces

• 6 cup large chilled eggs

1. Preheat the oven to 325°F. Butter and flour a 9 x 5-inch loaf pan or an 8-inch round cake pan.

2. In a small bowl, whisk together the flour, baking powder, and salt.

3. In a food processor fitted with a metal blade, combine the almond paste and sugar and pulse 3 to 4 times, or until the mixture forms fine crumbs.

4. Add the butter and pulse 8 to 10 times, until well mixed.

5. Transfer to the bowl of an electric mixer.

6. With the mixer on low speed, add the eggs, one at a time, beating after each addition to incorporate the egg before adding the next one. Mix until the batter is light and fluffy.

7. Using a rubber spatula, fold in the flour mixture.

8. Scrape into the prepared pan and bake on the center rack of the oven for about 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean, the cake begins to pull away from the sides of the pan, and the top is a deep golden brown.

9. Cool completely on a wire rack.