Marzipan Cake with Raspberry Sauce
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 .
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
Preheat 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.
Brake almond paste into very small pieces and add to the dough, blend 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 about 30 t0 40 minutes until toothpick comes out clean.
Invert on a serving plate, remove the parchment paper and dust lightly with powered sugar.