The fresh-tasting raspberry sauce for this moist torte is also a good accompaniment for fresh fruit or ice cream.
1 1/2 cups flour
1 teaspoon baking powder
3/4 cup granulated sugar
3/4 cup butter
1 (7 ounce) package soft almond paste
1/2 teaspoon almond extract
Sweetened whipped cream, for garnish
Slivered almonds, for garnish
Fresh raspberries, for garnish
Preheat oven to 350 degrees F.
Lightly grease bottom of 9-inch-diameter cake pan; line with circle of parchment paper. Lightly grease and flour pan and paper.
Sift flour and baking powder together; set aside.
In large bowl, cream together sugar, butter and almond paste until light and fluffy. Add eggs, one at a time, beating well after each addition; stir in almond extract. Fold in flour mixture.
Pour batter into prepared cake pan. Bake until golden and a wooden skewer inserted into center comes out clean (40 to 50 minutes).
Cool 10 minutes in pan, then remove from pan and cool on rack to room temperature.
To serve, spoon some of the Raspberry Sauce onto each of 8 dessert plates. Slice torte into eight wedges; set a wedge on each plate. Garnish with whipped cream, slivered almonds and fresh raspberries. Serve at once.
4 cups fresh raspberries
1/2 to 2/3 cup confectioners sugar' sugar, sifted
1 to 2 tablespoons kirsch (optional)
Puree raspberries until very smooth in food processor or blender. Strain into bowl, pressing puree through the mesh strainer. Whisk in sugar. Taste and add more sugar, if needed. Add kirsch, if desired. Refrigerate until ready to use. Sauce can be kept, covered, up to 2 days in refrigerator.
Raspberries in a rich sherried cream sauce are an elegant finale for a summer supper.