Almond Cake with Raspberry Sauce

Ingredients:

3/4 cup sugar
1/2 cup butter, softened
8 ounces almond paste
3 large eggs
1 tablespoon Kirsch (optional)
1/4 teaspoon almond extract
1/4 cup flour
1/3 teaspoon baking powder
1 pint raspberries (or 12 ounces frozen)
2 teaspoons sugar or to taste


Directions:


1. Preheat oven to 350°. Butter and flour an 8-inch round pan. Combine sugar, butter, almond paste, and blend well. Beat in eggs, optional liqueur, and almond extract. Add flour and baking powder. Beat just until mixed—do not over beat. Bake for 35-40 minutes until tester comes out clean. Cool on cake rack, invert on serving plate and dust with confectioner’s sugar.
2. Reserve some of the whole berries for decoration, puree the remaining berries with sugar in food processor. Serve over slices of cake.