My husband loves marzipan and all things almond. I came late to the party but now also enjoy anything with almond paste in the ingredients.  

¾ cup sugar

1/3 cup almond paste

1 cup cake flour

1-1/2 teaspoons baking powder

1 cup (2 sticks) margarine, softened

½ teaspoon vanilla

3 eggs

1/3 cup raspberry jam

Powdered sugar for dusting 

Preheat oven to 350 degrees.  Blend sugar and almond paste in food processor until finely ground.  Beat almond paste, margarine and vanilla until fluffy. Beat in eggs, one at a time. Fold in flour and baking powder.  Pour into greased 8-inch round cake pan.  Bake for 44 to 50 minutes.  Cool in pan on rack for about 10 minutes; remove from pan and finish cooling. 

When cake in COMPLETELY cool, cut cake in half horizontally.  Spread jam over cut surface and top with other half.  Dust with powdered sugar. Store, covered, at room temperature.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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