1 1/2 stick butter, softened (175g)
1 cup sifted spelt flour
1/2 cup almond flour
1⁄2 teaspoon salt
3/4 cup granulated sugar
1/2 of a 7 ounce tube almond paste (3.5 oz)
3 egg yolks, room temperature (or 4 small)
1 1/2 teaspoon almond extract
3/4 cup sour cream or yogurt
3/4 teaspoon baking soda

melt 1 1/2 sticks (175g) of butter on low heat
put parchment paper on bottom of blue spring form (9 inch)
butter paper and sides with silicon brush
put form in freezer

heat 3 eggs in warm water

in stand mixer with K-hook
beat 1 1/2 sticks butter (liquid) and 3/4 cup granulated sugar (170g) at high speed (10) until fluffy,
5 minutes.

cut 5 oz. (100g) almond paste in to small pieces

add almond paste
at medium speed (4) beat 8 minutes.

sift into large metal bowl
1 cup spelt flour (150g)
1/2 cup almond flour (55g)
add 1/2 tsp salt (2 g)
set aside

Preheat oven to 325 degrees. (160 C)

beat in 3 egg yolks, one at a time

!!!!!!!
add 1 1/2 tsp almond extract

In glass measuring cup
3/4 tsp baking soda (4 g)
mix 3/4 cup sour cream or yogurt (215g)
(I used two small blueberry yogurts, trying to not take too much of the fruit on the bottom) 

add to butter mixture (still speed 4)

reduce mixer speed to 2 and gradually add flour mixture in 2 batches,
just until blended.

pour batter into springform and spread evenly.
bake 50 minutes (put springform on baking sheet)

Cool in pan on wire rack for a few minutes,
take small ceramic knife and separate cake from walls
remove spring form ring
let cool cake on the plate

When ready to serve, sift confectioners’ sugar on top and slice like pie.