Italian Almond Cake
By: Anonymous
Published: Wednesday, December 9, 2009 - 10:19pm

Ingredients




3/4 cup sugar
1/2 cup unsalted butter, room temperature
8 ounces almond paste
3 eggs
1 tablespoon Triple Sec
1/4 teaspoon almond extract
1/4 cup flour
 teaspoon baking powder
Powdered sugar
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.