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1
Preheat oven to 325 degrees.
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2
Butter sides and bottoms of 2 8-inch springform pans; line sides and bottoms with parchment paper.
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3
Butter paper.
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4
Place pans in freezer.
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5
Sift flour and salt into a small bowl.
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6
Set aside.
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7
In a mixer fitted with a paddle, beat butter and granulated sugar at high speed until fluffy, about 5 minutes.
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8
Add almond paste, a little at a time at medium speed, and beat 8 minutes.
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9
Beat in egg yolks, one at a time, and almond extract.
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10
Mix sour cream and baking soda and add to butter mixture.
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11
Reduce mixer speed to low and gradually add flour mixture, just until blended.
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12
Divide batter between prepared pans and spread evenly.
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13
Bake about 1 1/4 hours, until tops are golden and spring back when lightly pressed and cakes shrink from sides of the pans.
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14
Cool in pans on wire rack.
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15
Remove sides of pans and remove paper.
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16
Elizabeth says: ''This is the Shar-Pei of cakes.
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17
It doesn't look very pretty; it crumbles on the edges and invariably falls in the middle.
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18
No matter -- it's still delicious.
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19
Store in a covered tin in or out of the fridge.
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20
It improves with age and can be made 1 to 2 weeks ahead.''
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21
When ready to serve, sift powdered sugar on top and slice like pie.
