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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Almonds are the most versatile of all the nuts. Both as an ingredient and as a garnish, almonds have a sweet fragrance, sublte flavor and satisfying texture that enhances desserts as well as salads, vegetables,poultry, fish, rice, pasta. This recipe has been with me for years and always a hit!!! Ingredients:
1 1/4 cups flour |
1 teaspoon baking powder |
3/4 cup sugar |
1/4 cup butter |
1 (7 ounce) package soft almond paste |
4 eggs |
1/2 teaspoon almond extract |
2 cups fresh or thawed frozen raspberries, unsweetened |
4 -5 tablespoons powdered sugar |
1 -2 tablespoon kirsch (optional) |
Directions:
1. Lightly grease bottom of 9 inch cake pan.
2. Line with circle of parchment paper.
3. Lightly grease and flour pan sides and parchment.
4. Sift flour and baking powder together and set aside.
5. Cream together sugar, butter and almond paste in large bowl until light and fluffy.
6. Add eggs, one at a time, beating well after each addition.
7. Stir in almond extract.
8. Fold in flour mixture.
9. Pour batter into prepared cake pan.
10. Bake at 350 degrees until golden and wood pick inserted into center, comes out clean, 40 to 50 minutes.
11. Cool 10 minutes in pan, then remove from pan and cool on rack to room temperature.
12. Serve with Raspberry Sauce.
13. Makes 8 servings.
14. RASPBERRY SAUCE:.
15. A sauce you will use again and again, this simple fruit puree also goes well with ice cream.
16. Puree raspberries in food processor or blender until smooth.
17. Strain into bowl, pressing puree through mesh strainer.
18. Whisk in sugar.
19. Taste and add more sugar, if needed.
20. Add kirsch.
21. Cover and refrigerate until ready to use, up to 2 days.
22. Makes about 1 cup.
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