1 packed cup (265grams) almond paste250 grams unsalted butter – soft 1 cup sugar 6 large eggs 1 tsp almond extract (optional) 1 cup of cake flour, sift prior to incorporating

Preheat oven to 325F. Using a food processor, blend the sugar, almond paste and butter until smooth. Scrape this mixture into a standing mixer and add the eggs, beating with a paddle at medium speed until smooth and silky. Add the flour in 3 stages, folding it in by hand with a spatula. Pour into well grease individual serving cake pans and bake until done – 10-20  minutes or when cake is springy to the touch and is pulling away from the sides of the pan.

Let cool completely, then top with blackberry or apricot jam and serve.