Recipe for cooking almond cake with raspberry sauce
Recipes Made with other Beverages :: Cakes Made with Liqueurs
Almond Cake with Raspberry Sauce
3/4 c. sugar
1/2 c. unsalted butter (room temperature)
8 oz. almond paste
3 eggs
1 Tbsp. Kirsch or Triple Sec
1/4 tsp. almond extract or flavoring
1/4 c. all-purpose flour
1/3 tsp. baking powder
Powdered\sugar
Raspberry Sauce
2 Tbsp. sugar, or to taste
2 c. fresh raspberries or 1 (12 oz.) pkg.
frozen, thawed
Preheat oven to 350 degrees F. Generously butter and flour 8-inch round cake pan.
Combine sugar, butter and almond paste in medium mixing bowl. Blend well. Beat in eggs, liqueur and almond extract or flavoring. Add flour and baking powder, beating just until mixed through. Do not over-beat. Bake until tester inserted in center of cakes comes out clean, about 40 to 50 min.. Let cool.
Invert onto serving platter and dust lightly with confectioners\sugar.
Raspberry Sauce: Omit sugar if using frozen raspberries. Combine fresh raspberries with sugar. Blend to a puree. Press through fine sieve to remove seeds. Pour onto cake plates. Serve cake on top of sauce in square slices.
sugar.
Raspberry Sauce: Omit sugar if using frozen raspberries. Combine fresh raspberries with sugar. Blend to a puree. Press through fine sieve to remove seeds. Pour onto cake plates. Serve cake on top of sauce in square slices.
