Almond Cake with Raspberry Sauce
3/4 cup sugar
1/2 cup unsalted butter at room temperature
8 ounces almond paste
1 tablespoon Kirsch or Triple Sec
1/4 teaspoon almond extract
1/4 cup all-purpose flour
1/3 teaspoon baking powder
1 pint fresh or 1 (12-ounce) package frozen red raspberries
2 tablespoons sugar (or less) to taste
Combine sugar, butter and almond paste, blending well; beat in eggs, liqueur and almond extract. Gently blend in flour and baking powder just until mixed. Do not overbeat! Pour batter into a buttered and floured 8″ round pan. Bake at 350ºF for 40 to 50 minutes or until tester comes out clean. Invert on a cake plate and sprinkle with confectioners’ sugar.
Sauce: Combine ingredients in a blender container and puree. Press through a sieve to remove seeds. Serve over thin slices of cake.
This has the consistency of cheesecake.