Serves: 11
Total Calories: 170
Combine sugar, butter and almond paste, blending well; beat in eggs, almond extract and liqueur. Gently blend in flour and baking powder just until mixed. Do not overbeat! Pour batter into a buttered and floured 8-inch round pan. Bake at 350° for 40-50 minutes or until tester comes out clean. Invert on a cake plate and sprinkle with confectioners’ sugar.
Sauce:
Combine ingredients in a blender container and purée. Press through a sieve to remove seeds. Serve over thin slices of cake.
This Almond Cake with Raspberry Sauce recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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