Almond Cake with Raspberry Sauce

Name: Almond Cake with Raspberry Sauce
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 12
Cuisine: Global
Ingredients: 0 teaspoons almond extract; 227 grams can almond paste; 0 teaspoons baking powder; 118 milliliters butter, softened; 59 milliliters confectioners sugar; 3 eggs, lightly beaten; 59 milliliters all-purpose flour; 1 Tbsp orange liqueur; 283 grams package frozen sweetened raspberries, thawed; 177 milliliters sugar, divided

Almond Cake with Raspberry Sauce is a vegetarian dessert. This recipe serves 12. One serving contains 254 calories, 4g of protein, and 14g of fat. This recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of raspberries, eggs, baking powder, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 1 hour and 20 minutes.

Instructions

Line an 8-in. round baking pan with parchment paper; coat paper with cooking spray and set aside.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Paper

Baking Pan

In a large bowl, combine the almond paste, 3/4 cup sugar and butter; beat for 2 minutes until blended. Beat in the eggs, liqueur and extract.

Ingredients you will need

Almond Paste

Extract

Liqueur

Butter

Sugar

Egg

Equipment you will use

Bowl

Combine flour and baking powder; add to creamed mixture just until combined.

Ingredients you will need

Baking Powder

All Purpose Flour

Spread into prepared pan.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

Bake at 350° for 40-45 minutes or until a toothpick inserted near center comes out clean. Cool completely on a wire rack.

Equipment you will use

Toothpicks

Wire Rack

Oven

Invert cake onto cake plate; remove parchment paper.

Equipment you will use

Baking Paper

Sprinkle with confectioners' sugar.

Ingredients you will need

Powdered Sugar

Place raspberries in a food processor; cover and process until pureed. Strain, reserving juice; discard seeds. In a small saucepan over medium heat, cook raspberry juice and remaining sugar for 15-18 minutes or until mixture is reduced to 1/4 cup.

Ingredients you will need

Raspberries