Recipe from Donna Xander.
A long-time favorite Christmas recipe in my house. It seems simple but it’s deceptively hard to make. It’s beautiful though, elegant, understated, and delicious.
3/4 cup sugar
1/2 cup unsalted butter, at room temperature
8 ounces almond paste
1 tablespoon kirsch or Triple Sec
1/4 teaspoon almond extract
1/4 cup flour
1/2 teaspoon baking powder
Preheat oven to 350 degrees. Generously butter and flour 8-inch round cake pan (springform works best). Combine sugar, butter, almond paste in mixing bowl and blend well. Beat in eggs, liqueur, almond extract. Add flour and baking powder, beating just until mixed through—do not overbeat. Bake until tester comes out clean, about 40-50 minutes. Let cool. Invert onto serving platter and dust lightly with powdered sugar.
1 pt. (2 cups) fresh raspberries (with 2 tablespoons sugar) or 1 12-ounce package frozen raspberries, thawed
Combine raspberries with sugar in processor and puree. Gently press through fine sieve to remove seeds. Serve sauce as accompaniment to cake.