This decadent and delicious cake is bursting with almond flavor. This is a family recipe from Lindsay Taylor.
Preheat oven to 350 degrees. Grease and flour one 8" round cake pan. In a large mixing bowl, or in the food processor, beat 1 egg, almond paste and sugar. Beat in remaining eggs. Add butter and beat until creamed. Stir in flour until blended. Pour into prepared pan. Bake at 350 degrees for 45-50 minutes or until a knife inserted into the center comes out clean. When cooled, invert onto a platter and sift powdered sugar over the top.
Heat the raspberries, sugar and lemon juice to light boil. Allow to boil gently for 2-3 minutes, stirring. Press gently through a sieve with the back of a wooden spoon to remove seeds. Slice cake and serve on a pool of raspberry sauce. Top with a few fresh raspberries.
I use the food processor for this recipe because it seems to break up the almond paste better than an electric mixer.
3 eggs, lightly beaten
1 (8 oz) can almond paste
3/4 cup granulated sugar
1/2 cup unsalted butter, room temp
1/4 cup all purpose flour
2 cups fresh or frozen raspberries
1/2 cup sugar
3-4 tbsp. freshly squeezed lemon juice