Ingredients

1 ¼ cup sugar                                        
*8 ounces soft almond paste
  *Unfortunately, most groceries carry this product in a 7 ounce tube. It will work just fine!
1 ¼ cup butter, softened               
1 tsp. vanilla extract 
6 large eggs, at room temperature
1 cup all purpose flour
1 ½ tsp. baking powder
1/2 tsp. salt                              

Powdered sugar and *berries for serving (*Optional)

Instructions

Preheat oven to 325^o Butter & Flour a 9” or 10"spring form pan
In food processor, process the sugar and almond paste until paste is crumbly and in small pieces.
Add the butter and vanilla and process until mixture is smooth.
Add eggs, one at a time mixing until each is incorporated.
Process until mixture is smooth, this will take 2-3 minutes.

In a small bowl combine flour, baking powder and salt. Whisk together.
Sprinkle flour mixture over the almond and butter mixture. Pulse until flour is combined. Don’t over mix!

Pour batter into prepared pan, smooth over top and bake 45 minutes to 1 hour or until a toothpick comes out clean and the torte springs back when lightly touched.

Cool torte on cooling rack. When cool sprinkle with powdered sugar. Top with fresh raspberries if desired.

For a special treat, drizzle some raspberry dessert topping onto each dessert plate. Smuckers® makes a good one called Plate Scrappers