Raspberry-Topped Almond Cake Recipe

Name: Raspberry-Topped Almond Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup sugar; ½ cup butter; 1 (8 ounce) package almond paste; 3 eggs, beaten; 1 tablespoon orange liqueur (Triple Sec, Curacao, Cointreau, etc.); ¼ teaspoon almond extract; ⅓ cup flour; ⅓ teaspoon baking powder; 2 tablespoons powdered sugar; 1 (12 ounce) package frozen raspberries, thawed or 1 pint fresh raspberry (plus 1 Tbs sugar or 1 packet Splenda)

Servings: persons

¾ cup sugar
½ cup butter
1 (8 ounce) package almond paste
3 eggs, beaten
1 tablespoon orange liqueur (Triple Sec, Curacao, Cointreau, etc.)
¼ teaspoon almond extract
⅓ cup flour
⅓ teaspoon baking powder
2 tablespoons powdered sugar
1 (12 ounce) package frozen raspberries, thawed or 1 pint fresh raspberry (plus 1 Tbs sugar or 1 packet Splenda)

1
Cream butter with sugar; stir in almond paste.
2
Beat in eggs through almond extract.
3
Blend in dry ingredients just until mixed.
4
Pour batter into a buttered, floured 8-inch round pan.
5
Bake at 350 about 45 minutes until a toothpick inserted in center comes out clean.
6
Sprinkle powdered sugar through a sieve over the top.
7
Puree frozen raspberries or fresh raspberry-sugar mixture.
8
Slice cake into 10 individual servings and serve each slice with some of the sauce dribled over it.

670

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: ¾ cup sugar, ½ cup butter, 1 (8 ounce) package almond paste, 3 eggs, beaten, and more.

Yes, Raspberry-Topped Almond Cake 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.

Raspberry-Topped Almond Cake

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