Almond Torte

1 1/4 c Sugar

8 oz Soft almond paste

1 1/4 c Unsalted butter; softened

1 ts Vanilla

6 Eggs; at room temperature

1 c Flour

1 1/2 ts Baking powder

1/4 ts Salt

Recipe by: Los Angeles Times - Prodigy In food processor work bowl, process sugar with almond paste until paste is in small pieces. Add butter and vanilla and continue processing until mixture is smooth. Add eggs, 1 by 1, mixing until each is incorporated, then process until mixture is light and fluffy, about 3 to 4 minutes. In small work bowl, combine flour, baking powder and salt. Sprinkle over butter mixture and process in 2 or 3 short bursts, just until flour mixes in well. Butter and flour 9-inch springform pan or 9x5-inch loaf pan and pour in batter, smoothing top evenly. Bake at 325 degrees 1 to 1 1/4 hours until wood pick inserted in center comes out

clean and center feels springy when pressed gently with tips of fingers. Makes 12 servings. Copyright Los Angeles Times -----