Rich Almond Paste Cake

Preheat the oven to 325°F. Generously butter a 10-inch springform pan or two 8-inch cake pans, line the bottom with parchment paper, then butter the parchment. Chill the prepared pan in the freezer while you mix the batter.

In a small bowl, whisk together the flour and salt. In a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium speed for about 5 minutes, until pale and fluffy. Add the almond paste a few pieces at a time and continue beating until the mixture is smooth and well combined, about 6 to 8 minutes.

Add the egg yolks one at a time, mixing well after each addition. Mix in the almond extract. In a separate bowl, stir the sour cream and baking soda together, then add that mixture to the batter. Reduce the mixer to low speed and add the flour mixture, mixing just until no dry streaks remain.