Almond Cake With Raspberry Sauce Recipe

Name: Almond Cake With Raspberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (8 ounces) almond paste; 3/4 cup plus 1 tablespoon sugar, divided; 1/2 cup butter, softened; 3 large eggs, lightly beaten; 1 tablespoon orange liqueur; 1/4 teaspoon almond extract; 1/4 cup all-purpose flour; 1/4 teaspoon plus 1/8 teaspoon baking powder; 1/4 cup confectioners' sugar; 1 package (10 ounces) frozen sweetened raspberries, thawed

Servings: persons

1
Line an 8-in. round baking pan with parchment paper; coat paper with cooking spray and set aside.
2
In a large bowl, combine the almond paste, 3/4 cup sugar and butter; beat for 2 minutes until blended. Beat in the eggs, liqueur and extract. Combine flour and baking powder; add to creamed mixture just until combined.
3
Spread into prepared pan. Bake at 350u00b0 for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
4
Invert cake onto cake plate; remove parchment paper. Sprinkle with confectioners' sugar.
5
Place raspberries in a food processor; cover and process until pureed. Strain, reserving juice; discard seeds. In a small saucepan over medium heat, cook raspberry juice and remaining sugar for 15-18 minutes or until mixture is reduced to 1/4 cup. Serve with cake.

1114

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 can (8 ounces) almond paste, 3/4 cup plus 1 tablespoon sugar, divided, 1/2 cup butter, softened, 3 large eggs, lightly beaten, and more.

Yes, Almond Cake With Raspberry Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Almond Cake With Raspberry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions