Almond Cake with Raspberry Sauce

Directions

1. Line an 8-in. round baking pan with parchment; 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 in the center comes out clean. Cool completely on a wire rack.
4. Invert cake onto cake plate; remove parchment. 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.