3/4 c. sugar
1/2 c. unsalted butter, at room temperature
8 oz. almond paste
3 eggs
1 tbsp. Kirsch or Triple Sec
1/4 tsp. almond extract
1/3 tsp. baking powder
Powdered sugar to dust cake
1/4 c. all-purpose flour

RASPBERRY SAUCE:

1 (12 oz.) pkg. frozen raspberries, thawed
2 tbsp. sugar.

Preheat oven to 350 degrees. Generously butter and flour an 8 inch round cake pan. Combine sugar, butter and almond paste in medium mixing bowl and blend well. Beat in eggs, Triple Sec and almond extract. Add flour and baking powder beating until just mixed through, do not over beat. Bake about 40 to 50 minutes until toothpick comes out clean. Cool. Invert on serving plate and dust lightly with powdered sugar.

SAUCE: Combine raspberries with sugar and puree in blender. Press through a sieve to remove seeds. Serve sauce with almond cake.