Almond Cake with Raspberry Puree

Recipe from Cooking Light

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Ingredients

  • 1 (8-ounce) can almond paste
  • 1/2 cup unsalted butter, softened
  • 3/4 cup sugar
  • 3 large eggs
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1 tablespoon kirsch
  • 1/4 teaspoon almond extract
  • Powdered sugar
  • 2 cups fresh raspberries
  • 2 tablespoons sugar

Preparation

  1. Heavily grease and lightly flour an 8-inch round cakepan. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Invert cake onto a serving platter. Sprinkle with powdered sugar.
  6. 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.
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