Almond Torte

I am so happy to share this almond torte recipe with all of you this month. It's easy and it is just the best for everyone who loves almonds like I do. It's delicious to snack on all by itself and makes a very special spring dessert when topped with fresh berries – strawberries, blueberries, blackberries and raspberries – then top it off with some lightly sweetened whipped cream. Savor and enjoy!

Love,
Cynthia

P.S. Keep in mind how wonderful it will taste with fresh peaches in June!

• 2/3 cup sugar
• 1/2 cup unsalted butter, softened
• 1/2 pound almond paste
• 3 jumbo or 4 extra–large eggs
• 1 tablespoon kirsch or orange liqueur
• 1/4 teaspoon almond extract
• 1/4 cup all–purpose flour
• 1/2 teaspoon baking powder
• 10x confectioner's sugar, for dusting

1. Preheat the oven to 350 degrees. Generously butter an 8–inch round cake pan; flour the pan, tapping out the excess, and set aside.
2. In a medium bowl, beat together the sugar, butter, and almond paste with an electric mixer on high speed until well blended. Beat in the eggs, liqueur, and almond extract.
3. Change the mixer speed to low. Beat in the flour and baking powder, just until blended. Do not overbeat. Spread the batter in the prepared pan with a spatula, smoothing the top even.
4. Bake until a skewer inserted in the center of the cake comes out clean, 40 to 50 minutes. Let the cake cool completely in the pan on a wire rack.
5. Invert the cake directly onto a platter, turn right–side–up, and just before serving, dust the top lightly with the confectioner's sugar.