Dessert: Almond Cake with Raspberry Sauce

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Lightly adapted from Bon Appetit Magazine

This cake is extremely rich and moist.  The tart sauce acts as a counterpoint to its sweetness.

    8 oz. almond paste
    3/4 c. sugar
    1/2 c. (1 stick) unsalted butter, room temperature
    3 eggs
    1 Tbs. Kirsch
    1/4 tsp. almond extract
    1/4 c. all purpose flour
    1/3 tsp. baking powder
    powdered sugar, as needed
    Raspberry Sauce*

1. Preheat oven to 350 degrees F.  Generously butter and flour an 8" round cake pan.
2. Combine almond paste, sugar and butter in the bowl of a stand mixer and blend well. Beat in eggs, Kirsch, and almond extract. Add flour and baking powder, mixing just to combine.
3. Pour batter into prepared pan and bake in preheated oven until a toothpick inserted into cake comes out clean, about 40 to 50 minutes.  Cool in pan.
4.  Invert onto serving platter, dust with powdered sugar and serve with raspberry sauce.

*Raspberry Sauce
12 oz. frozen raspberries, thawed
2 Tbs. sugar

Combine raspberries with sugar in a food processor and puree.  Press through a sieve to remove seeds.