Directions:
- Preheat oven to 350°F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Dust pan with flour; tap out excess. Using electric mixer, beat 3/4 cup sugar and butter in large bowl until light and creamy. Add almond paste, 1 piece at a time, beating until well blended after each addition. Beat in eggs 1 at a time. Mix in kirsch, almond extract and salt. Mix flour and baking powder in small bowl; add to batter. Beat just until blended. Spoon batter into prepared pan; smooth top.
- Bake cake until top is golden brown and tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack.
- Transfer cake to platter. (Can be made 1 day ahead. Store airtight at room temperature.) Dust with powdered sugar and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 258.65 Kcal (1083 kJ) | ||
| Calories from fat | 131.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.65g | 23% | |
|---|---|---|---|
| Cholesterol | 84.93mg | 28% | |
| Sodium | 103.89mg | 4% | |
| Potassium | 143.2mg | 3% | |
| Total Carbs | 28.17g | 9% | |
| Sugars | 20.2g | 81% | |
| Dietary Fiber | 1.36g | 5% | |
| Protein | 5.26g | 11% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.3mg | 7% | |
| Calcium | 69.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 366.26 Kcal (1533 kJ) | ||
| Calories from fat | 186.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.74g | 23% | |
|---|---|---|---|
| Cholesterol | 120.27mg | 28% | |
| Sodium | 147.11mg | 4% | |
| Potassium | 202.77mg | 3% | |
| Total Carbs | 39.89g | 9% | |
| Sugars | 28.6g | 81% | |
| Dietary Fiber | 1.93g | 5% | |
| Protein | 7.44g | 11% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.8mg | 7% | |
| Calcium | 98.2mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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