ALMOND CAKE WITH RASPBERRY PUREE

                                    Serves 12

    4    oz    butter ( 1 stick)
         * 7-8    oz    almond paste
    3/4    cup    sugar
    3        eggs
    1    TBS    Kirsch or any fruit flavored liqueur
    1/4    cup    flour
    1/2    tsp    baking powder
            powdered sugar

Preheat oven to 350°F.

In a food processor……….
Cream butter, almond paste and sugar. Beat in eggs, one at a time. Add liqueur, and mix until very smooth. Add flour and baking powder and beat only until barely mixed. Pour into a buttered and floured 8" round cake pan, or one lined with a circle of parchment. Bake for about 45-50 minutes or until a knife inserted in the center, comes out clean. When cool enough to handle, invert onto serving platter and dust well with powdered sugar.

* Some brands of almond paste come packed in 7 oz. containers.

RASPBERRY PUREE

    1    pint    fresh raspberries
    2    TBS    sugar

Note: Frozen solid pack raspberries, already sweetened, may be used without adding any sugar.

Puree in a blender or food processor, and press through a fine sieve to remove seeds. Serve 1-2 TBS on a small dessert plate, and place a slice of almond cake over the sauce.

ON AIR: 8/9/09

Recipe Copyrighted 2009 by Narsai M. David