Preheat the oven to 350 degrees and set rack to middle position.
Line the bottom of an 8" cake tin with parchment paper. Butter and flour the tin.
Using an electric mixer (stand mixer or hand held) cream the butter and sugar until light and fluffy.
Add the almond paste about a walnut sized piece at a time, beating until well blended after each addition.
Beat in the eggs, one at a time. Mix in the kirsch (or brandy or rum), almond extract and the salt.
Combine the cake flour and baking powder in a small bowl, add to the batter and beat vigorously for about 30 seconds.
Pour the batter into the cake tin.
Bake for about 35 minutes until golden brown on top and a cake tester inserted in the middle comes out clean. Start testing at the 30 minute mark.
Cool the cake in the tin on a rack. Unmold the cake on to a serving platter. Dust with powdered sugar just before serving.
This cake has a tendency to collapse in the middle as it cools. I have found that beating the batter vigorously after the flour is added develops a bit of structure that helps alleviate the collapse. Because it is cake flour there is only so much gluten that can be developed so the cake does not become tough. And anyway, collapsed or not, it still tastes great.
This cake is delicious served plain as is. With a little raspberry coulis, a dollop of whipped cream and a fresh berry or two, it makes for an elegant desert.
If you have cake strips you can use them here. It's not really necessary but I find you get more even rise if you do.
If you don't have any liquor in the house you can omit it altogether.
This cake keeps very well, wrapped, at room temperature for a couple of days.