Yield: one 8-inch cake.

How to Make It

Step 1

Heavily grease and lightly flour an 8-inch round cakepan. Set aside.

Step 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.

Step 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.

Step 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.

Step 5

Invert cake onto a serving platter. Sprinkle with powdered sugar.

Step 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.

The Richmond Museum of History Cookbook; Richmond Museum

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