Raspberry-topped Almond Cake

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 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)

Recipe

• 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.