Ingredients for Raspberry Topped Almond Cake
- 1 ½ cups granulated sugar + 2 tablespoons (for raspberries, optional)
- 1 cup (2 sticks) unsalted butter
- 1 cup almond paste
- 4 large eggs
- Orange Liqueur
- 1 teaspoon almond extract
- Flour
- Baking Powder
- Powdered sugar for dusting
- Frozen Raspberries
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How to Make Raspberry Topped Almond Cake
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round baking pan.
- Cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 1 cup almond paste until well combined.
- Add 4 large eggs one at a time, beating well after each addition. Stir in 1 teaspoon almond extract.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour batter into the prepared pan and bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the raspberry topping: Puree 2 cups fresh or frozen raspberries (if using frozen, thaw first) with 2 tablespoons granulated sugar (optional). If desired, stir in 1 teaspoon orange or raspberry liqueur.
- Once the cake is completely cool, sift powdered sugar over the top.
- Slice the cake into 10 servings and drizzle generously with the raspberry topping before serving.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
131g
Fat
34g
Carbs
13g
