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Ingredients
- Garnish:
- 1/4 lb unsalted butter, room temperature
- 3/4 C sugar
- 1 C almond paste
- 3 eggs
- 1/3 tsp baking powder
- Pinch of salt
- 1/4 tsp almond extract
- 1 T Kirsch or Grand Marnier
- 1/4 C cake flour
- Confectioner's sugar
- Fresh raspberries
Preparation
Step 1
Preheat oven to 350°F (176°C).
Line an 8" springform pan with baking parchment or butter and flour it.
Cream butter and sugar together until light and fluffy. Add almond paste; beat well. Add eggs one at a time, beating for a minute or two between each addition. Add baking powder, salt, almond extract and liqueur; stir to combine well. With a spatula, gently fold in flour making sure not to overmix. Pour into prepared pan.
Bake for 35-45 minutes or until golden brown and toothpick comes out clean; make sure you don't under-bake. Cool slightly on a cookie rack.
Dust with confectioner's sugar and garnish with fresh berries.
Makes 10-12 servings.