Lolly's Almond Torte

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 1/4 cups flour
• 1 teaspoon baking powder
• 3/4 cup sugar
• 1/4 cup butter
• 1 (7 ounce) package soft almond paste
• 4 eggs
• 1/2 teaspoon almond extract
• 2 cups fresh or thawed frozen raspberries, unsweetened
• 4 -5 tablespoons powdered sugar
• 1 -2 tablespoon kirsch (optional)

Recipe

• 1 lightly grease bottom of 9 inch cake pan.
• 2 line with circle of parchment paper.
• 3 lightly grease and flour pan sides and parchment.
• 4 sift flour and baking powder together and set aside.
• 5 cream together sugar, butter and almond paste in large bowl until light and fluffy.
• 6 add eggs, one at a time, beating well after each addition.
• 7 stir in almond extract.
• 8 fold in flour mixture.
• 9 pour batter into prepared cake pan.
• 10 bake at 350 degrees until golden and wood pick inserted into center, comes out clean, 40 to 50 minutes.
• 11 cool 10 minutes in pan, then remove from pan and cool on rack to room temperature.
• 12 serve with raspberry sauce.
• 13 makes 8 servings.
• 14 raspberry sauce:.
• 15 a sauce you will use again and again, this simple fruit puree also goes well with ice cream.
• 16 puree raspberries in food processor or blender until smooth.
• 17 strain into bowl, pressing puree through mesh strainer.
• 18 whisk in sugar.
• 19 taste and add more sugar, if needed.
• 20 add kirsch.
• 21 cover and refrigerate until ready to use, up to 2 days.
• 22 makes about 1 cup.