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1
Preheat oven to 325F.
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2
Butter pan generously and dust with flour, knocking out excess.
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3
Break almond paste into pieces and pulse in a food processor until finely ground.
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4
Sift together flour, baking powder, and salt into a bowl.
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5
Beat together butter and sugar with an electric mixer at high speed until pale and very fluffy, about 3 minutes.
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6
Add almond paste and vanilla and beat until combined well, about 2 minutes.
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7
Add eggs 1 at a time, beating well after each addition and occasionally scraping down side of bowl.
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8
Add flour mixture and mix at low speed 30 seconds.
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9
Finish mixing batter by hand with a rubber spatula, scraping bottom of bowl.
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10
Pour batter into tube pan, smoothing top.
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11
Bake in middle of oven, rotating pan halfway through baking, until a tester comes out clean and edges begin to pull away from pan, 55 minutes to 1 hour total.
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12
Cool cake completely in pan on a rack.
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13
(Cake may shrink and buckle slightly, but don't worry.
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14
This won't be visible once cake is inverted.)
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15
Run a thin knife around outside and inside edges and invert a plate over pan, then invert cake onto plate.
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16
Just before serving, beat together cream and kirsch in a chilled bowl with cleaned beaters until soft peaks form.
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17
Serve cake with kirsch cream and lingonberry preserves.
