Raspberry-Topped Almond Cake |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 10 |
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A sweet, offbeat combination of flavors for dessert. Add sugar to raspberries or not, however you prefer. You can also add a teaspoonful of orange or raspberry-flavored liqueur to the raspberries if you like. Ingredients:
3/4 cup sugar |
1/2 cup butter |
1 (8 ounce) package almond paste |
3 eggs, beaten |
1 tablespoon orange liqueur (triple sec, curacao, cointreau, etc.) |
1/4 teaspoon almond extract |
1/3 cup flour |
1/3 teaspoon baking powder |
2 tablespoons powdered sugar |
1 (12 ounce) package frozen raspberries, thawed or 1 pint fresh raspberry (plus 1 tbs sugar or 1 packet splenda) |
Directions:
1. Cream butter with sugar; stir in almond paste.
2. Beat in eggs through almond extract.
3. Blend in dry ingredients just until mixed.
4. Pour batter into a buttered, floured 8-inch round pan.
5. Bake at 350° about 45 minutes until a toothpick inserted in center comes out clean.
6. Sprinkle powdered sugar through a sieve over the top.
7. Puree frozen raspberries or fresh raspberry-sugar mixture.
8. Slice cake into 10 individual servings and serve each slice with some of the sauce dribled over it.
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