Cream butter and sugar with hand mixer or standing KitchenAid mixer. Add almond paste and beat until blended.
Add eggs, one at a time, continuing to beat.
Add flour, salt and liqueur. Beat until blended.
My quick trick: to remove all lumps if any still exist, pour batter into a food processor and pulse 5-10 times until nearly smooth, some small lumps are going to be just fine).
Butter sides and bottom of either 5 mini loaf pans (as used in the post), or an 8″ cake pan. Use parchment paper on the bottom (or it will stick no matter how much butter you use).
Bake at 300 degrees for 30 minutes (for the mini loaves), and 40 minutes for the 8″ cake.
Remove and let cool (5-10 minutes).
Invert the cake pans to release.
Top with powdered sugar, raspberries, and toasted almond slices (see recipe below or by roasted in the store).