Almond Cake with Boysenberry Jam

From BA, 2/11
Makes 10 servings
Time: 3 hours (includes cooling)

3/4 c. sugar
1/2 c. plus 1 Tbsp. almond paste
1 c. cake flour
1 1/2 tsp. baking powder
1/2 tsp. coarse kosher salt
1 c. unsalted butter, room temperature
1/2 tsp. vanilla extract
3 large eggs, room temperature
1/3 c. boysenberry jam
powdered sugar
lightly sweetened whipped cream

Preheat oven to 350 degrees. Butter 8-inch round cake pan with 2-inch-high sides. Line bottom with parchment; butter parchment. Blend sugar and almond paste in processor until finely ground. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat almond paste, butter and vanilla in large bowl on medium speed until light and fluffy, about 3 minute. Add eggs 1 at a time, beating on medium-high speed until incorporated. Fold in dry ingredients. Transfer to pan.

Bake cake 40 minutes without opening oven. Rotate pan; bake until top is golden and cake is firm to touch, about 8 minutes longer. Cool in pan on rack 10 minutes. Run knife around pan sides. Invert cake; remove parchment. Turn cake over; cool on rack.

Using long serrated knife, cut cake in half horizontally. Using tart pan bottom as aid, transfer top half of cake to work surface. Spread jam over cut surface of remaining cake layer. Place top layer, cut side down, atop jam.

Dust cake with powdered sugar and serve with whipped cream.