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

Preheat oven to 350 degrees. Butter and flour 1 (8 inch) round pan. Combine sugar, butter and almond paste; blend well. Beat in eggs, Triple Sec and almond extract. Add flour and baking powder; beating until just mixed. (Do not over beat.)

Bake 40-45 minutes or until tester inserted in center of cake comes out clean. Let cool. Invert onto serving plate and dust with powdered sugar (optional).

RASPBERRY SAUCE:

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

Combine raspberries and sugar, cornstarch. Cook over low heat until thickened. Serve warm over wedges of cake. Serves 12.