This is a torte, not a cake, and will stay quite flat. Be prepared for pointed questions about what happened to your cake … until people taste it. -Jackie Capurro
- 1 8-oz can almond paste
- 3 T flour
- 1/2 t baking powder
- 1/4 t salt
- 2 eggs
- 6 T dry-roasted sunflower seedsCrumble the almond paste into a large bowl with your fingers or a fork. With a mixer, blend in all the remaining ingredients except for the sunflower seeds.
Spread the batter evenly in a 9-inch removable-bottomed cake pan that has been buttered and floured. Sprinkle the sunflower seeds over the top.
Bake at 325°F for 40 minutes. Cool 10 minutes and remove outer rim of pan. Wrap in plastic after torte has cooled.