Karen DeMascos Almond Cake with Apricot Preserves

Ingredients

• 4 ounces almond paste
• 3/4 cup granulated sugar
• 2 sticks (8 ounces, 16 tablespoons) unsalted butter, cut into pieces, soft
• 1/2 teaspoon vanilla extract
• 3 large eggs
• 1 cup cake flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 rounded cup apricot preserves
• Powdered sugar for dusting

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