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