Recipe for cooking Marzipan Cake with Raspberry Sauce

Desserts to Go with Coffee and Tea :: Sheet Cakes and Layer Cakes

Marzipan Cake with Raspberry Sauce

1 (12 ounce) pkg. frozen raspberries
3/4 c. sugar
1/2 c. unsalted butter
8 oz. almond paste
3 eggs
1 Tbsp. Kirsch (cherry liqueur)
1/4 c. flour
1/3 tsp. baking powder
1/4 tsp. almond extract or flavoring

Preheat oven to 350 degrees F. Grease one 8-in. round pan with butter and sprinkle with flour.

Combine sugar, butter and almond paste in a med. bowl; blend well. Add eggs, liqueur, flavoring. Add flour and baking powder, and blend just to thoroughly mix ingredients.

Bake 40 to 50 mins. until a wooden pick comes out clean. Cool, then turn out onto a plate. Sift powdered\sugar over the top.

Raspberry Sauce

Rub raspberries through a sieve until all juice is extract or flavoringed. Put 2 or more tea. of juice on a dessert plate; serve cake on top of juice.