- 7 oz almond paste (not marzipan)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 sticks (1 cup) unsalted butter, softened
- 1 1/2 cups sugar
- 1 teaspoon vanilla
- 8 large eggs at room temperature
- 1 1/2 cups chilled heavy cream
- 2 tablespoons kirsch
- 1 cup lingonberry preserves
- Special equipment: an 11- by 2 1/2-inch (12-cup) springform tube pan with a decorative bottom, or a 9- by 4-inch (14-cup) tube pan
- Preheat oven to 325°F. Butter pan generously and dust with flour, knocking out excess.
- Break almond paste into pieces and pulse in a food processor until finely ground. Sift together flour, baking powder, and salt into a bowl. Beat together butter and sugar with an electric mixer at high speed until pale and very fluffy, about 3 minutes. Add almond paste and vanilla and beat until combined well, about 2 minutes. Add eggs 1 at a time, beating well after each addition and occasionally scraping down side of bowl. Add flour mixture and mix at low speed 30 seconds. Finish mixing batter by hand with a rubber spatula, scraping bottom of bowl.
- Pour batter into tube pan, smoothing top. Bake in middle of oven, rotating pan halfway through baking, until a tester comes out clean and edges begin to pull away from pan, 55 minutes to 1 hour total.
- Cool cake completely in pan on a rack. (Cake may shrink and buckle slightly, but don't worry. This won't be visible once cake is inverted.) Run a thin knife around outside and inside edges and invert a plate over pan, then invert cake onto plate.
- Just before serving, beat together cream and kirsch in a chilled bowl with cleaned beaters until soft peaks form.
- Serve cake with kirsch cream and lingonberry preserves.