Raspberry-Topped Almond Cake

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.

• Ready In: 55 mins
• Serves: 10

Ingredients

• 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)

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.