Cranberry torte

1. Preheat the oven to 350°F. Butter a 9-inch springform pan

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until fluffy- 1 to 2 minutes. Scrape down the sides of the bowl and mix in the eggs one at a time, then the almond extract. Add the flour mixture and beat on medium speed until just combined. Spread the batter in the prepared pan. Arrange the cranberries on top of the batter in a single layer, and sprinkle the top with the remaining two tablespoons of sugar.

4. Bake the cake for 40 to 45 minutes, or until the top is golden-brown and a toothpick inserted into the center comes out clean. Remove the pan from the oven and let it cool before removing from the pan.

5. Keeps for 3-4 days covered at room temperature.