Rasperry Almond Cake With Chocolate Drizzle

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   1. Preheat oven to 350

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   2. In bowl of mixer, cream together butter and sugar

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   3. Break up almond paste into bits, add to mixer, continue creaming until incorporated

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   4. Add eggs to mixture, continue mixing for about a minute to incorporate

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   5. Add flour to mixing bowl, mix for about another minute

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   6. Butter and very lightly flour a 10 inch tart pan with removable bottom

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   7. Scrape batter into prepared cake pan

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   8. Put rasperries, open side down, decoratively on top of batter, spacing evenly; press down very lightly into batter (raspberries should still protrude slightly from batter)

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   9. Bake for 30 minutes; cake tester inserted into cake should come out clean

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    10. Cool cake for 8 minutes in pan, then remove outer part of tart pan; place cake on plate

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    11. Melt one ounce semisweet chocolate on medium power in microwave, until just shiny (time depends on microwave power); drizzle chocolate decoratively over cake (spiderweb pattern looks very pretty)

* Per serving · 4 servings · Values may vary.

No additional tips available.