Italian Almond Cake

Ingredients

3/4 cup sugar
1/2 cup unsalted butter, room temperature
8 ounces almond paste
1 tablespoon Triple Sec
1/4 teaspoon almond extract
1/4 cup flour
teaspoon baking powder
1 (12 oz.) pkg. frozen raspberries, thawed
1/2 cup sugar
2 tablespoons cornstarch

Preparation

1
Preheat oven to 350 degrees. Butter and flour 1 (8 inch) round pan. Combine sugar, butter and almond paste; blend well. Beat in eggs, Triple Sec and almond extract. Add flour and baking powder; beating until just mixed. (Do not over beat.)
2
Bake 40-45 minutes or until tester inserted in center of cake comes out clean. Let cool. Invert onto serving plate and dust with powdered sugar (optional).
3
Combine raspberries and sugar, cornstarch. Cook over low heat until thickened. Serve warm over wedges of cake. Serves 12.

Tools

 



Yield:

1.0 servings

Added:

Wednesday, December 9, 2009 - 10:19pm

Creator:

Anonymous

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