Makes 1 cake

Ingredients
1 ¼ cups sugar
8 ounces almond paste
10 ounces (2 ½ sticks) unsalted butter, softened at room temperature
1 teaspoon pure vanilla extract
6 eggs
1 cup all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
1 Tablespoon ground ginger
Confectioner’s sugar

Preheat the oven to 350 degrees. Butter and flour an 8 or 9-inch spring form pan.

In a food processor, combine the sugar and almond paste, pulsing until combined and looks like fine crumbs. In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter until smooth. Add the sugar-almond paste mixture and mix. Add the vanilla and mix. Two at a time, add the eggs, mixing after each addition.

In a separate bowl stir the flour, baking powder, salt, and ginger together. Working in batches, add the dry ingredients to the almond paste mixture, mixing after each addition. Pour into the prepared pan and bake until the cake is firm in the center and a toothpick inserted into the center comes out dry and almost clean (a few crumbs are OK), 60 to 75 minutes. Let cool in the pan. (The cake can be made up to 3 days in advance and stored at room temperature.)

When ready to serve, remove the sides of the pan and dust the top with confectioner’s sugar.