Split 8 ounces of almond paste evenly into 2 parts and roll each into a ball. Place each ball between 2 pieces of wax paper and roll into flat circles the size of your pan. Press any cracking edges back together with your fingers. Set side. Take off the paper when ready to use.

Cream the butter and sugar together until fluffy. Beat in eggs, one at a time. Sift the flour with the salt. Add a third of the flour at a time into the batter, mixing until combined. Fold in the currants (or raisins) and candied fruit peel and mix lightly.

Add half the batter into the pan, and spread evenly with a spatula. Carefully place one flat circle of almond paste on top of the batter. Top with the remaining half of the batter, spreading evenly. Save the second flat circle of almond paste for after baking.

Bake for 1 hour to 1 hour and 15 minutes, or until the cake pulls away slightly from the inside of the pan, is golden brown, and a toothpick inserted into the center comes out clean. Optional: while the cake is in the oven, use 2 – 4 ounces of almond paste to roll into 11 small spheres to decorate the top of the cake.

Once the cake is done and while it is still warm, top the cake with the second flat circle of almond paste, along with any almond paste spheres. Crimp the edges of the almond paste circle if desired, then return the cake to the oven for another 8 – 10 minutes.

Let cool for 30 minutes on a baking rack. To remove the cake from the pan, run a knife along the inside edge of the pan, and turn out carefully.

Sprinkle the top of the cake with powdered sugar as desired, and decorate or garnish with candied violets or marzipan fruits around the outer edges.