6 oz. unsalted butter, room temperature
4 oz almond paste
2 cups granulated sugar
4 large eggs
1 tsp almond extract
1 cup whole milk
2 ½ cups cake flour
1 Tbsp baking powder
½ tsp salt

1. Preheat oven to 350 degrees F. Butter two 7 inch cake pans or one 10 inch cake pan and line with parchment paper. Set aside
2. Cream the butter, almond paste, and sugar for 4 minutes. Stop, scrape the bowl, and cream for 60 seconds more.
3. Add eggs, one at a time, to the creamed mixture. Beat in the almond extract.
4. Sieve together the flour, salt, and baking powder. Alternately add the flour mixture and milk to the creamed mixture. Ladle the mixture into the baking pan. This is thick batter. Carefully smooth the batter with a metal offset spatula. Hit or drop the pan against the counter to burst any air bubbles.
5. Bake in the center of oven for 45 minutes or until the cake slightly shrinks and a toothpick inserted in the center comes out clean.

Storage: This cake freezes well and can last for 3 weeks in the refrigerator