SHORTBREAD BASE:

1 cup all-purpose flour
1/3 cup granulated sugar
1/2 cup (1 stick) butter, softened
1 egg yolk
1 tsp. almond extract
1/2 tsp. vanilla
dash salt
small jar raspberry fruit spread (or seedless jam or preserves, I like the fruit spread to cut a little of the sweetness)

TOP CAKE:

2/3 cup granulated sugar
4 oz. almond paste
5 tbsp. butter, at room temperature
3 large eggs, at room temperature
1 tsp. vanilla extract
1 tsp. almond extract
1/2 cup all-purpose flour
1/2 tsp. baking powder
1/8 tsp. salt

EQUIPMENT:

9-inch square cake pan (or double recipe for 15x10-inch jelly roll pan)

Adjust rack to lower third of oven and preheat oven to 350°F. Invert a 9-inch square baking pan on a work surface. Place a large sheet of foil over the pan and press to mold over the bottom and sides of the pan.

Remove the foil form, invert the pan and put the form in the pan, gently pressing it to fit; set aside.

Shortbread Base: In large mixer bowl, combine flour, sugar, butter, egg yolk and vanilla and almond extract. Beat at low speed, scraping bowl often, until particles are fine, 2-3 minutes.

Press the dough into the foil-lined pan and prick with the tines of a fork. Bake for 12 minutes or until just starting to color. While warm, spread with raspberry fruit spread. (I use just as much as I need to cover the base, not the full jar). Let cool in the pan.

While the base baking, prepare Top Cake:

Grate almond paste on the large hole side of a box grater if too hard. Add almond paste and sugar to a mixing bowl. Mix until combined into small crumbs. Add butter to almond paste mixture. Beat until light colored and creamy.

Add eggs, one at a time, beating well after each addition. Beat on high for three minutes, or until very light and fluffy. Add vanilla and almond extracts and beat until combined.

Whisk together, flour, baking powder, and salt. Add to almond paste mixture and stir until just incorporated. Spoon batter onto the shortbread base and smooth.

Bake at 350°F for about 30 minutes, until lightly golden and or a toothpick inserted into center of cake comes out clean. Cool cake.

Best served the next day. When ready to serve, sprinkle with confectioners' sugar (I like vanilla sugar best, placing a box of confectioners' sugar in a jar with a vanilla bean, split, and letting it sit for a week or more).

Submitted by: Lynne