Ingredients
1 can (8 ounces) almond paste3/4 cup plus 1 tablespoon sugar, divided1/2 cup butter, softened3 large eggs, room temperature, lightly beaten1 tablespoon orange liqueur1/4 teaspoon almond extract1/4 cup all-purpose flour1/4 teaspoon plus 1/8 teaspoon baking powder1/4 cup confectioners’ sugar1 package (10 ounces) frozen sweetened raspberries, thawed
Preparation
Line an 8-in. round baking pan with parchment; coat paper with cooking spray and set aside.
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. Combine flour and baking powder; add to creamed mixture just until combined.
Spread into prepared pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
Invert cake onto cake plate; remove parchment. Sprinkle with confectioners’ 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. Serve with cake.
