Marzipan Cake with Raspberry Sauce

A tasty delight with rich flavors that leaves everyone wanting more

This is another well-used recipe from my cake folder that comes from cooks.com.  Several of my friends asked for the recipe, and I have used it many times. The cake takes 5 to 10 minutes to make and 50 minutes to bake. Getting Kirschwasser (you can always substitute it with Triple Sec) and marzipan is the most difficult thing to find. I get my marzipan at Cost Plus World Market, but Safeway and other grocery stores carry it, too.

This cake is rich, sweet, and moist. The raspberry sauce adds a flavorful contrast to the sweetness. The cake keeps for several days and can be baked ahead of time. The raspberry sauce keeps in the fridge for up to 5 days and is great over ice cream. In my recipe I use almond paste or extra fine baking marzipan.

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Ingredients:

A 9-inch round cake pan

3/4 cup (140g) sugar

5 to 7 oz (150g) almond paste 

½ cup  (110g ) butter,  at room temperature

3 eggs at room temperature

1 TBS  Kirschwasser or Triple Sec

1/4 tsp almond extract

1/3tsp baking powder

¼ cup (50g flour)

Powdered sugar to dust cake 

​Raspberry Sauce:


12 or more ounces of frozen raspberries, thawed

1-2 tbsp. sugar



Combine raspberries with sugar 

Purée in blender. Press through a sieve to remove seeds.

Refrigerate in a container with a lid.

Directions:

Preheat the oven to 350 degrees. 
Line a 9-inch round  pan with parchment paper 
Rub the paper with butter.

Combine flour and baking powder.

Beat soft butter and sugar until well blended and fluffy.

Break the almond paste into very small pieces and add to the dough, blending well.  

Beat in eggs, one at a time, until well blended. 

Mix in Kirschwasser and almond extract until well blended

Add flour and baking powder until just barely mixed. Do not beat it, or it will get tough.

Scrape the dough into a bowl and bake for about 30 to 40 minutes until a toothpick comes out clean.

Cool slightly.

Invert on a serving plate, remove the parchment paper, and dust lightly with powdered sugar. 
 
Guten Appetit
Recipe by:
Cooks.com
By ©Sunnycovechef