Shelly's Recipe

ALMOND CAKE WITH RASPBERRY SAUCE

Category: Cakes

3/4 cup sugar
1/2 cup unsalted butter, room temperature
1 (8 oz) can almond paste
3 eggs
1 tbsp kirsch or triple sec
1/4 tsp almond extract
1/4 cup flour
1/3 tsp baking powder
Confectioners sugar

Sauce
1 pint or 1 (12 oz) pkg frozen, red raspberries
2 tbsp sugar or to taste

Cake: Combine first 3 ingredients; blending well. Beat in next 3 ingredients. Gently blend in dry ingredients just until mixed. Do not overbeat. Pour batter into a buttered 8 inch round pan. Bake at 350 for 40-50 minutes or until toothpick inserted in center comes out clean. Invert onto a cake plate and sprinkle with confectioners sugar.

Sauce: Combine ingredients in a blender and puree. Pass through a sieve to removed seeds. Serve over thin slices of cake.

NOTE: This has the texture of a cheesecake.