Heavily grease and lightly flour an 8-inch round cakepan. Set aside.
Beat almond paste and butter at medium speed of an electric mixer until creamy; gradually add 3/4 cup sugar, beating well. Add eggs, one at a time, beating after each addition.
Combine flour and baking powder; add to butter mixture. Mix at low speed just until blended. Stir in kirsch and almond extract. Pour batter into prepared pan.
Bake at 350` for 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.
Invert cake onto a serving platter. Sprinkle with powdered sugar.
Place raspberries and 2 tablespoons sugar in container of an electric blender; process until smooth. Place puree in a wire-mesh strainer over a bowl; press with back of a spoon against sides of the strainer. Discard pulp and seeds remaining in strainer. Serve puree with Almond Cake.
The Richmond Museum of History Cookbook; Richmond Museum