Almond Cake with Raspberry Puree |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (8-ounce) can almond paste |
1/2 cup unsalted butter, softened |
3/4 cup sugar |
3 large eggs |
1/4 cup all-purpose flour |
1/4 teaspoon baking powder |
1 tablespoon kirsch |
1/4 teaspoon almond extract |
powdered sugar |
2 cups fresh raspberries |
2 tablespoons sugar |
Directions:
1. Heavily grease and lightly flour an 8-inch round cakepan. Set aside.
2. Beat almond paste and butter at medium speed of an electric mixer until creamy; gradually add 3/4 cup sugar, beating well. Add eggs, one at a time, beating after each addition.
3. Combine flour and baking powder; add to butter mixture. Mix at low speed just until blended. Stir in kirsch and almond extract. Pour batter into prepared pan.
4. Bake at 350` for 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.
5. Invert cake onto a serving platter. Sprinkle with powdered sugar.
6. Place raspberries and 2 tablespoons sugar in container of an electric blender; process until smooth. Place puree in a wire-mesh strainer over a bowl; press with back of a spoon against sides of the strainer. Discard pulp and seeds remaining in strainer. Serve puree with Almond Cake.
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