FILLING:

3/4 to 1 lb. almond paste, room temp.
1 c. sugar
2 eggs at, room temp.

CAKE:

1 lb. butter, room temp.
1 3/4 c. sugar
2 eggs, at room temp.
3 c. flour
1/2 tsp. salt
1 tsp. baking powder

To make Filling, chop up almond paste and place in large mixing bowl. Add sugar and eggs and set aside.

For Cake: Cream butter, sugar, and eggs and blend well. Sift together the flour, salt and baking powder and add to the butter. Mix (batter will be very thick). Grease an 8 x 13-inch pan and spread half the cake batter on the bottom (you will have to use a spatula or clean hands). Spread the almond filling over the layer of cake batter, then spread the remaining cake batter over the top. Bake in an oven preheated to 350 degrees for 45 to 50 minutes, or until golden brown. You may wish to trim the outside edges of the cake to serve.