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1
Preheat the oven to 325 degrees.
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2
Butter and flour a 9inch springform pan and set it aside.
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3
Break up the almond paste and place it in the container of a food processor.
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4
Process for a few seconds until it is grainy, like the texture of cracked wheat.
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5
Set aside.
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6
In a large bowl, using an electric mixer, beat the butter and sugar together until very fluffy, at least 3 minutes.
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7
Add the almond paste, orange liqueur, and orange zest.
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8
Beat until perfectly blended, another 2 minutes or so.
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9
One by one beat in the eggs until the mixture is very smooth and fluffy, about 2 minutes.
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10
Sprinkle on the flour and baking powder and beat just until combined, 30 seconds or so.
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11
Scrape the batter into the prepared pan.
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12
Bake 55 minutes, or until a knife inserted in the center of the cake comes out clean, and the sides of the cake have begun to shrink away from the pan.
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13
Cool on a wire rack for 10 minutes.
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14
(The cake might sink a little in the center.)
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15
Remove the outer ring of the pan.
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16
Place a plate over the cake and invert it.
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17
Remove the bottom of the pan.
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18
Invert again onto a wire rack and cool the cake completely.
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19
Serve dusted with confectioners sugar.
