Butter
6 to 7 oz. canned almond paste
1 egg yolk
1 c. unsifted all-purpose flour
3 eggs
1/2 c. sugar
Dash of salt
1 c. dried currants
1/3 c. chopped mixed candied fruit peel

Mix 1/3 cup butter, almond paste, and egg yolk until thoroughly blended; set aside.

Cream 3/4 cup butter and the flour together. Beat eggs until light and lemon colored. Then beat in sugar and salt. Combine the two mixtures and add currants and peel. Butter and flour a 9-inch springform pan. Pour in half the cake mixture. Add a layer of almond paste mixture, reserving remainder for the top. Add remaining cake mixture.

Bake in preheated slow 325 degree oven for about 1 hour. Remove from oven and, with a pastry tube, pipe reserved almond paste mixture around edge of top of cake. Return to oven for 15 minutes to brown the topping. Remove from oven and cool. Makes 8 to 10 servings.