Raspberry-Topped Almond Cake

Total Time
55mins
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.

Ingredients Nutrition

Directions

  1. Cream butter with sugar; stir in almond paste.
  2. Beat in eggs through almond extract.
  3. Blend in dry ingredients just until mixed.
  4. Pour batter into a buttered, floured 8-inch round pan.
  5. Bake at 350° about 45 minutes until a toothpick inserted in center comes out clean.
  6. Sprinkle powdered sugar through a sieve over the top.
  7. Puree frozen raspberries or fresh raspberry-sugar mixture.
  8. Slice cake into 10 individual servings and serve each slice with some of the sauce dribled over it.

Reviews

(1)
Most Helpful

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.

Debbie R. September 12, 2006

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