Almond-Raspberry Cake

By WheretheMagicHappens

Ingredients

• 4 tbsp Unsalted Butter, at room temperature
• 1/4 cup Sugar
• 1 7-oz tube or can Almond Paste, broken into pieces
• 3 large Eggs, at room temperature
• 1 tsp Vanilla
• 3/4 cup Flour
• 1/2 tsp Baking Powder
• 1/2 tsp Salt
• 1 6-oz box Fresh Raspberries
• 1/4 cup Slivered Almonds

Details

Servings 8

Preparation

Step 1

Heat oven to 350 degrees. Grease and flour a 9-inch round baking pan. I used a 9-inch springform pan. I cut a piece of parchment paper to fit the bottom and used Baker's Joy on the pan and the paper.

In a large mixing bowl, beat the sugar and almond paste on low speed until well mixed. Add butter and raise the speed to medium and beat well to form a cohesive paste. Raise the speed again to medium-high and beat until fluffy, about 2 to 3 minutes. Scrape down the sides and bottom of the bowl. Beat in eggs, one at a time, beating well after each. Beat in vanilla. Scrape down the sides and bottom of the bowl and beat again to combine.

In a small bowl, stir together flour, baking powder and salt. Add to almond paste mixture and stir together with a flexible spatula. Do not over mix. Fold in raspberries. Pour batter into prepared pan, spreading evenly. Sprinkle with sliced almonds.

Note: Next time I will gently pat the tops of the almonds so that they are making contact with the batter. You won't loose as many almonds off the top when you flip it upside down.

Bake until a toothpick inserted into center of cake comes out clean or with just a few crumbs clinging to it, about 35 minutes. Let cool in pan on a wire rack for 10 minutes, then turn out onto a wire rack. Carefully flip it over again so that it's right side up on a wire rack and let cool completely.

Serve slightly warm, or let it cool completely, wrap well in plastic wrap and keep at room temperature for up to 3 days.