Almond Cake with Raspberry Sauce 3/4 cup sugar 1/2 cup unsalted butter, room temperature 8 ounces almond paste 3 eggs 1 tbs Amaretto 1/4 tsp almond extract 1/4 cup all-purpose flour 1/2 tsp baking powder powdered sugar Raspberry Sauce (see below) Combine sugar, butter and almond paste, blending well. Beat in eggs, Amaretto, and almond extract. Gently stir in flour and baking powder, mixing just until blended.
Pour batter into a greased and floured 8-inch round cake pan. Bake at 350° for 40 to 50 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Invert onto a cake plate and sprinkle with powdered sugar.
2 cups fresh or 12-oz package whole frozen red raspberries 2 tabs sugar, or to taste Combine sauce ingredients in a blender container and purée. Press through a sieve to remove seeds. Serve sauce over cake.