Description
This decadent and delicious cake is bursting with almond flavor. This is a family recipe from Lindsay Taylor.
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Directions
Directions:
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.
Sauce:
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.
Serves 8-12
Comments:
I use the food processor for this recipe because it seems to break up the almond paste better than an electric mixer.
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Ingredients
 Ingredients:
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
powdered sugar
Sauce:
2 cups fresh or frozen raspberries
1/2 cup sugar
3-4 tbsp. freshly squeezed lemon juice
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