Almond Cake With Raspberry Puree

1. 1

   Heavily grease and lightly flour an 8-inch round cakepan. Set aside.

2. 2

   Beat almond paste and butter at medium speed of an electric mixer until creamy; gradually add 3/4 cup sugar, beating well. Add eggs, one at a time, beating after each addition.

3. 3

   Combine flour and baking powder; add to butter mixture. Mix at low speed just until blended. Stir in kirsch and almond extract. Pour batter into prepared pan.

4. 4

   Bake at 350` for 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.

5. 5

   Invert cake onto a serving platter. Sprinkle with powdered sugar.

6. 6

   Place raspberries and 2 tablespoons sugar in container of an electric blender; process until smooth. Place puree in a wire-mesh strainer over a bowl; press with back of a spoon against sides of the strainer. Discard pulp and seeds remaining in strainer. Serve puree with Almond Cake.

No additional tips available.