Categories: Cakes, Fruits/nuts 
      Yield: 16 servings 
  
           Unsalted butter & flour 
           - for the cake pan 
    1/2 lb Almond paste 
  1 1/4 c  Sugar 
      1 c  Unsalted butter 
           - at room temperature 
      5    Eggs 
      1 c  Sour cream 
      2 ts Vanilla extract 
    1/4 ts Almond extract 
      3 c  Unbleached white flour 
  1 1/2 ts Baking powder 
      1 ts Baking soda 
    1/4 ts Salt 
 
--------------------------------FOR GARNISH-------------------------------- 
           Raspberry jelly 
           Whole raspberries 
           Powdered sugar 
  
  This is from Deborah Madison's "The Savory Way" (Bantam, 1990). When the 
  cake cools, slice it horizontally and spread it with raspberry jelly or 
  whole, sugared raspberries. Replace the top and dust with powdered sugar. 
   
  PREHEAT THE OVEN TO 325F. Butter and flour a 9-inch springform pan. Combine 
  the almond paste and the sugar in a food processor and work until well 
  blended. Add the butter and continue to process until blended; then add the 
  eggs, one at a time, the sour cream and the flavorings. Transfer the 
  mixture to a mixing bowl. Sift the flour with the baking powder, soda and 
  salt. Add it to the batter a third at a time, gently stirring in each 
  cupful. Turn the batter into the baking pan and bake the cake in the middle 
  of the oven until the cake is golden on top and springy to the touch, about 
  1 hour. Remove the cake from the oven and let it stand to cool slightly; 
  then turn it out onto a serving plate. When cool, dust it with sifted 
  powdered sugar. This cake will keep well, wrapped tightly for several days. 
  Makes 1 large cake.