A cake for those who love madeleines

Here is Wendy's recipe for almond torte: "one of those cakes we who love madeleines, would love":

image courtesy of Los Angeles Times

Almond Torte
NB: let the cake cool before removing it from pan

1 1/4 cups sugar
7/8 cup (about 8 oz) soft almond paste

1 1/4 cups softened unsalted butter
1 tsp vanilla extract
6 eggs (room temperature)
1 cup flour
1 1/2 tsp baking powder
1/4 tsp salt

Beat sugar with almond paste until almond paste is in fine pieces or better, pulverize it in food processor.
Beat in butter and vanilla.
Then cream the mixture until it is light and fluffy.
Beat in whole eggs, one at a time, beating well after each addition  so the eggs are thoroughly mixed.
Mix the flour, baking powder and salt, and beat until just thoroughly blended.
Butter and flour and paper a 9 inch springform pan and turn batter into it smoothing the top evenly.
Bake in preheated 325 degree oven for 1 to 1 1/4hours or until toothpick comes out clean.
 

Serves 12. Serve with creme anglaise or sliced peaches.

(This recipe, from Chez Panisse Desserts is a favorite of S. Irene Virbila in the Los Angeles Times.)