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Almond Cake

Makes 2 (8-inch) cakes

• 2 sticks (1 cup) butter, more for buttering pan
• 2 cups sifted all-purpose flour (measured after sifting)
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 7 ounces almond paste
• 4 egg yolks, room temperature
• 1 teaspoon almond extract
• 1 cup sour cream
• 1 teaspoon baking soda
• Confectioners' sugar, for sifting over cake

Preheat oven to 325 degrees. Butter sides and bottoms of 2 (8-inch) springform pans; line sides and bottoms with parchment paper. Butter paper. Place pans in freezer.

Sift flour and salt into a small bowl; set aside. In a mixer, beat butter and granulated sugar until fluffy, about 5 minutes. Add almond paste, a little at a time at medium speed, and beat 8 minutes. Beat in egg yolks, one at a time, and almond extract. Mix sour cream and baking soda and add to butter mixture. Reduce mixer speed to low and gradually add flour mixture, just until blended.

Divide batter between pans; spread evenly. Bake about 1 1/4 hours, until tops are golden and spring back when lightly pressed and cakes shrink from sides of pans. Cool in pans on wire rack. Remove sides of pans and remove paper. If middle sags, don't worry, it will still taste delicious. Store in a covered tin in or out of fridge.

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