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Ingredients
Serves 8 3/4 cup sugar
1/2 cup butter, softened
8 ounces almond paste
(in bakery section of grocery store)
3 large eggs
1 tablespoon Kirsch (optional)
1/4 teaspoon almond extract
1/4 cup flour
1/3 teaspoon baking powder
1 pint raspberries (or 12 ounces frozen)
2 teaspoons sugar or to taste
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Photography by Barbara Elliott Martin •
Text and Food Styling by Nicki Dwyer •
Prop Styling by Kathy Curotto
Almond Cake with Raspberry Sauce
This simple slice of almond cake comes alive with a delightful sweetness when
you add the raspberry sauce (with a few whole raspberries for decoration) plus a
sprinkling of powdered sugar.
1. Preheat oven to 350°. Butter and flour an 8-inch round pan. Combine
sugar, butter, almond paste, and blend well. Beat in eggs, optional liqueur, and
almond extract. Add flour and baking powder. Beat just until mixed—do not
overbeat. Bake for 35-40 minutes until tester comes out clean. Cool on cake
rack, invert on serving plate and dust with confectioner’s sugar.
2. Reserve some of the whole berries for decoration, puree the
remaining berries with sugar in food processor. Serve over slices of cake.
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