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, room temp.
3 c. flour
1/2 tsp. salt
1 tsp. baking powder

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

For cake, cream butter, sugar, and eggs. Blend well. Sift together flour, salt and baking powder, and to butter and eggs. (Batter will be very thick.) Grease 8 x 13-inch pan and spread half the cake batter on bottom. (You will have to use a spatula or clean hands.) Spread the almond filling which has been blended until smooth, over batter. Spread remaining cake batter over top. Bake in preheated 350 degree oven for 45 to 50 minutes, until golden brown. You may wish to trim the outside off before serving.