3/4 c. sugar
1/2 c. unsalted butter, room temperature
8 oz. almond paste
3 eggs
1 tbsp. Triple Sec
1/4 tsp. almond extract
1/4 c. flour
1/3 tsp. baking powder
Powdered sugar
1 (10 oz.) pkg. frozen raspberries, thawed

Preheat oven to 350 degrees. Generously butter and flour an 8 inch round cake pan.

Combine sugar, butter and almond paste in a medium bowl and blend well. Beat in eggs, liqueur and almond extract. Add flour and baking powder, beating until just mixed through. Do not overbeat!

Spread in prepared pan and bake at 350 degrees for about 40 minutes or until tester inserted in center of cake comes out clean. Cool. Invert onto serving platter and dust lightly with powdered sugar.

To serve: Spoon 2 tablespoons Raspberry Sauce onto individual serving plates and place slice of cake on top of sauce.

RASPBERRY SAUCE:

Puree raspberries in processor blender. If desired, gently press sauce through a fine sieve to remove seeds. Serves 9.