Almond Torte with Cranberry Jam

Ingredients

• 2 tablespoons almond liqueur 
• 12 ounces almond paste with odense) pure crumbled
• 1 teaspoon double-acting baking powder 
• 0.8 cup butter softened
• 4 large eggs 
• 1.3 cups flour all-purpose
• 1.3 cups granulated sugar 
• 12 servings cranberry jam 
• 12 servings powdered sugar 

Equipment

• frying pan
• baking paper
• oven
• wire rack
• stand mixer
• springform pan

Directions

1. Lightly grease and line bottom of a 9" springform pan with parchment paper; set aside.
2. Beat almond paste, butter, and granulated sugar at medium speed with a heavy-duty stand mixer until blended.
3. Add eggs, 1 at a time, beating until blended after each addition. Beat in liqueur.
4. Combine flour and baking powder; add to butter mixture, beating at low speed just until blended.
5. Spread batter into prepared pan.
6. Bake at 325 for 1 hour or until cake is golden and edges spring back when lightly touched. Cool completely in pan on a wire rack. Dust cake with powdered sugar, and serve with Cranberry Jam.