Contributed by Asmodeus
Only 1/3 cup of flour is used in this recipe, so the cake has a deliciously dense texture. No need to split it.
Preheat oven to 350°F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Dust pan with flour; tap out excess. Using electric mixer, beat 3/4 cup sugar and butter in large bowl until light and creamy. Add almond paste, 1 piece at a time, beating until well blended after each addition. Beat in eggs 1 at a time. Mix in kirsch, almond extract and salt. Mix flour and baking powder in small bowl; add to batter. Beat just until blended. Spoon batter into prepared pan; smooth top.
Bake cake until top is golden brown and tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack.
Transfer cake to platter. (Can be made 1 day ahead. Store airtight at room temperature.) Dust with powdered sugar and serve, or if you're feeling luxurious, coat with almond buttercream (German, French or Swiss--not the stuff made with confectioner's sugar please.
This page last updated 08/192003/