Almond Cake with Raspberry Sauce

This sweet and nutty cake is easy to make and a great dinner party dessert. I found this recipe in Bon Appetit nearly 30 years ago but it is no longer available via a search on their site.

Cake

3/4 cup sugar

1/2 cup unsalted butter (1 stick)

8 ounces almond paste

3 eggs

1 tablespoon of Triple Sec

1/4 teaspoon almond extract

1/4 cup all purpose flower

1/3 teaspoon baking powder

Preheat the over to 350 degrees. Generously butter and flour an eight-inch round cake pan. In the bowl of a mixer, combine sugar, butter, and almond paste and mix until well combined. Add eggs, liqueur, and almond extract and mix all into the batter. On low speed, mix in flour and baking powder just until the dry ingredients are incorporated being careful not to overbeat the batter. Bake for 40 or 50 minutes until a toothpick inserted into the cake comes out clean. Let the cake cool and then invert onto a serving platter. Place a paper doily over the cake and sprinkle powder sugar on top. This will create a delicate sugar pattern on the cake.

Raspberry Sauce

2 cups fresh raspberries or 1 12-ounce package of frozen raspberries, thawed

2 tablespoons sugar

Puree the ingredients in a blender or food processor. To remove many of the seeds, press the sauce through a fine sieve. This will not remove the seeds completely.

Serve the sauce in a bowl for guests to place on top of the cake when served.

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