Prep 10 mins
Cook 45 mins
A sweet, offbeat combination of flavors for dessert. Add sugar to raspberries or not, however you prefer. You can also add a teaspoonful of orange or raspberry-flavored liqueur to the raspberries if you like.
- 3⁄4 cup sugar
- 1⁄2 cup butter
- 1 (8 ounce) package almond paste
- 3 eggs, beaten
- 1 tablespoon orange liqueur (Triple Sec, Curacao, Cointreau, etc.)
- 1⁄4 teaspoon almond extract
- 1⁄3 cup flour
- 1⁄3 teaspoon baking powder
- 2 tablespoons powdered sugar
- 1 (12 ounce) package frozen raspberries, thawed or 1 pint fresh raspberry (plus 1 Tbs sugar or 1 packet Splenda)
- Cream butter with sugar; stir in almond paste.
- Beat in eggs through almond extract.
- Blend in dry ingredients just until mixed.
- Pour batter into a buttered, floured 8-inch round pan.
- Bake at 350° about 45 minutes until a toothpick inserted in center comes out clean.
- Sprinkle powdered sugar through a sieve over the top.
- Puree frozen raspberries or fresh raspberry-sugar mixture.
- Slice cake into 10 individual servings and serve each slice with some of the sauce dribled over it.
Wonderful cake. Easy; great taste. I think it tastes even better on Day 2. It got an unsolicited compliment from DH; not a usual occurrence. Since I can't eat seeds, I just bought some seedless black raspbery jam, nuked it in the microwave for about 30 seconds until it melted and then spooned some of it on top. Mmmm, mmmm, mmmm.