2/3 cup granulated sugar
4 oz. plus 2 T. almond paste broken into bits, room temperature
2/3 cup softened butter, room temperature (6 ounces)
3 large eggs, unbeaten
1/4 t. vanilla
1/4 t. Galliano (optional)
2/3 cup unsifted all purpose flour
1/2 t. baking powder
1/2 cup raspberry jam pureed
|Preparation - Directions:
8 or 9 inch springform pan or cake pan lined with foil and smoothed up on sides well. Oven 300°. Have all ingredients ready.
Preheat oven. Beat sugar with almond paste bits until smooth. Add butter a little at a time and beat until smooth. Beat in eggs one at a time until smooth. Beat in vanilla or chosen liqueur. Mix flour with baking powder and beat into batter. Turn into prepared pan. Bake about 55 to 60 minutes or until tester is clean.
Lift out cake by gripping foil. Allow cake to cool about 5 minutes, then completely wrap with additional foil or plastic wrap (which is preferable) and chill. This wrap keeps cake very moist.
Decoration: Place jam in small container over low-medium heat and stir constantly until melted. Pour into 4 to 5 inch tea type strainer and force through, leaving seeds in strainer. This puree can be either drizzled over cool cake or spread, whichever is preferred.
This cake is rich and moist, however, unsweetened whipped cream may be used sparingly as a topping for more elegant occasions.
Brandy is sometimes used in place of optional flavor but it may overpower.