Place A Rack In The Center Of The Oven, And Preheat The Oven To 325°F.
Lightly Grease A 9″ Springform Or Deep Layer Cake Pan With Soft Butter, And Set The Pan Aside.
Crumble The Almond Paste Into Pieces In A Food Processor Fitted With A Steel Blade.
Add The Sugar.
Pulse Until The Almond Paste Is Finely Chopped.
Stop The Machine And Add The Butter And Vanilla.
Pulse Until The Mixture Is Creamy And Light.
Add The Eggs, One At A Time, And Pulse Until The Eggs Are Well Combined.
Stop The Machine.
Place The Flour, Baking Powder, And Salt In A Large Mixing Bowl, And Whisk To Combine.
Add The Flour Mixture To The Food Processor, And Pulse Until Just Blended.
Turn The Batter Into The Prepared Pan, Smoothing The Top.
Place The Pan In The Oven.
Bake The Cake Until It Is Deeply Golden Brown And The Center Is Slightly Firm When Pressed, 48 To 52 Minutes.
Remove The Pan From The Oven.
Let The Cake Cool For 20 Minutes.
If Using A Springform Pan, Run A Knife Around The Edges And Unfasten The Collar.
Slice And Serve.
Or, If Using A Layer Pan, Run A Knife Around The Edges, Give The Pan A Gentle Shake, And Invert The Cake Once And Then Again Onto A Serving Plate.
Notes / Tips / Wine Advice:
Cake Note:
Almond Paste Is Found In The Baking Aisle. Most Brands Are 7 To 8 Ounces. Some Versions Of This Recipe Call For A Little Almond Extract, But Shere Says There Was No Almond Extract In Her Original Recipe.
