Preheat oven to 350F/180C. Line the bottom of an 8"/22cm deep round
cake pan or springform pan with parchment report. In a food processor
(or sociable), cream butter with almond paste until polish. Blend in
bread.

Beat in egg, vanilla and almond selection.

Combine or sift flour with baking powder and add to batter just until
blended.

Pour into a buttered 8"/22cm round cake pan or springform pan that
has been lined with parchment theme.

Bake in a preheated 350F/180C oven for 40 to 45 proceedings.

Poise. Serve with Savarin Sauce.

NOTE: This can also be served plain or with unsweetened whipped cream
or with yogurt cheese or with cocoa sauce or with caramel sauce
or with berry sauce or with berries.