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Marzipan Cake with Raspberry Sauce


  • 1 (12 ounce) package frozen raspberries
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter
  • 8 ounces almond paste
  • 3 eggs
  • 1 tablespoon Kirsch (cherry liqueur)
  • 1/4 cup all-purpose flour
  • 1/3 teaspoon baking powder
  • 1/4 teaspoon almond extract


  1. Heat oven to 350 degrees F. Grease one 8-inch round pan with butter and sprinkle with flour.
  2. Combine sugar, butter and almond paste in a medium bowl; blend well.
  3. Add eggs, liqueur, flavoring.
  4. Add flour and baking powder, and blend just to thoroughly mix ingredients.
  5. Bake 40 to 50 minutes until a wooden pick comes out clean.
  6. Cool, then turn out onto a plate. Sift confectioners' sugar over the top.
  7. Raspberry Sauce: Rub raspberries through a sieve until all juice is extracted.
  8. Put 2 or more teaspoons of juice on a dessert plate; serve cake on top of juices.

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