Black Cherry Almond Cake

Directions

1. Sift the flour, baking powder and salt together and set it aside. In a food processor pulse the sugar and the almond paste together until combined. Add in the butter and pulse until the mixture is creamy and fluffy. Slowly incorporate the eggs, one at a time, stopping to scrape down the bowl if necessary. Add in the flour mixture in two parts, pulsing after each addition until the mixture is smooth. Fold in the compound. Bake at 325˚F/163˚C for 12 to 15 minutes or until golden brown. Allow to cool to room temperature and then place in freezer.