Almond Cake with Raspberry Sauce Recipe

5 1 1
Almond Cake with Raspberry Sauce Recipe
Almond Cake with Raspberry Sauce Recipe photo by Taste of Home
Publisher Photo

Almond Cake with Raspberry Sauce Recipe

Read Reviews
5 1 1
Publisher Photo
This cake is simple, but is delectable and looks elegant. The cake is very moist with great flavor. The drizzle of raspberry sauce, not only adds to the enjoyment of the dessert, but it looks beautiful on the plate. —Joan Sullivan, Gambrills, Maryland
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min. + cooling

Ingredients

  • 1 can (8 ounces) almond paste
  • 3/4 cup plus 1 tablespoon sugar, divided
  • 1/2 cup butter, softened
  • 3 large eggs, lightly beaten
  • 1 tablespoon orange liqueur
  • 1/4 teaspoon almond extract
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon plus 1/8 teaspoon baking powder
  • 1/4 cup confectioners' sugar
  • 1 package (10 ounces) frozen sweetened raspberries, thawed

Directions

Line an 8-in. round baking pan with parchment paper; coat paper with cooking spray and set aside.
In a large bowl, combine the almond paste, 3/4 cup sugar and butter; beat for 2 minutes until blended. Beat in the eggs, liqueur and extract. Combine flour and baking powder; add to creamed mixture just until combined.
Spread into prepared pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near center comes out clean. Cool completely on a wire rack.
Invert cake onto cake plate; remove parchment paper. Sprinkle with confectioners' sugar.
Place raspberries in a food processor; cover and process until pureed. Strain, reserving juice; discard seeds. In a small saucepan over medium heat, cook raspberry juice and remaining sugar for 15-18 minutes or until mixture is reduced to 1/4 cup. Serve with cake. Yield: 12 servings (1/4 cup sauce).
Originally published as Almond Cake with Raspberry Sauce in Grill It Bookazine 2013, p130

Nutritional Facts

1 slice with 1 teaspoon sauce: 272 calories, 14g fat (6g saturated fat), 73mg cholesterol, 84mg sodium, 34g carbohydrate (28g sugars, 2g fiber), 4g protein.

  • 1 can (8 ounces) almond paste
  • 3/4 cup plus 1 tablespoon sugar, divided
  • 1/2 cup butter, softened
  • 3 large eggs, lightly beaten
  • 1 tablespoon orange liqueur
  • 1/4 teaspoon almond extract
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon plus 1/8 teaspoon baking powder
  • 1/4 cup confectioners' sugar
  • 1 package (10 ounces) frozen sweetened raspberries, thawed
  1. Line an 8-in. round baking pan with parchment paper; coat paper with cooking spray and set aside.
  2. In a large bowl, combine the almond paste, 3/4 cup sugar and butter; beat for 2 minutes until blended. Beat in the eggs, liqueur and extract. Combine flour and baking powder; add to creamed mixture just until combined.
  3. Spread into prepared pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near center comes out clean. Cool completely on a wire rack.
  4. Invert cake onto cake plate; remove parchment paper. Sprinkle with confectioners' sugar.
  5. Place raspberries in a food processor; cover and process until pureed. Strain, reserving juice; discard seeds. In a small saucepan over medium heat, cook raspberry juice and remaining sugar for 15-18 minutes or until mixture is reduced to 1/4 cup. Serve with cake. Yield: 12 servings (1/4 cup sauce).
Originally published as Almond Cake with Raspberry Sauce in Grill It Bookazine 2013, p130

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forAlmond Cake with Raspberry Sauce

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
debpenns User ID: 5553562 260483
Reviewed Jan. 29, 2017

"I'm giving this a five star rating! quick,easy and sooo moist we loved it!"

Loading Image