Almond Cake With Raspberry Sauce – a delicious recipe with almond paste, sugar, butter, eggs, orange liqueur, almond extract. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
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.
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
81
g
Fat
79
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
