12 ounces almond paste (1 cup plus 3 tablespoons)
2 to 3 teaspoons water
3/4 cup butter
1 cup plus 2 tablespoons granulated sugar
3 tablespoons kirsch, amaretto, triple sec or brandy
3/4 cup all-purpose flour
3/4 teaspoon baking powder
Preheat the oven to 350 degrees F.
Butter the sides of a 9-inch round baking pan that is at least 2 inches deep or use a springform pan and line the bottom of the pan with parchment paper.
In a food processor, blend the almond paste with the water to form a smooth paste. Set aside.
In a large mixing bowl, using an electric beater, cream the butter and sugar until light and fluffy. Add the almond paste and beat until incorporated. Add the eggs, one at a time, beating well after each addition. Add kirsch and mix well.
Sift together the flour and baking powder and fold the flour mixture into the creamed mixture by hand. Spread in the prepared baking pan and bake for about 1 hour or until a wooden pick comes out clean when inserted in center. If the cake is underdone, it will fall as it cools.
Turn the cake out of the pan and dust with confectioners' sugar.