1¼ cups all-purpose flour
1 teaspoon baking powder
¾ cup granulated sugar
¾ cup butter
1 7-ounce package soft almond paste
4 eggs
½ teaspoon almond extract
Raspberry Sauce
Preheat oven to 350 degrees. Lightly grease bottom of 9-inch cake pan. Line with circle of parchment paper. Lightly grease and flour pan sides and parchment.
Sift flour and baking powder together and set aside.
Cream together sugar, butter and almond paste in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in almond extract. Fold in flour mixture.
Pour batter into prepared cake pan. Bake until golden and wooden pick inserted into centre comes out clean, 40 to 50 minutes. Cool 10 minutes in pan, then remove from pan and cool on rack to room temperature. Serve with Raspberry Sauce. Makes 8 servings.