Almond Cake With Berry Sauce

Serve this cake with a raspberry sauce or fresh blueberry sauce.

Ingredients:

• 3/4 cup sugar
• 1/2 cup unsalted butter, room temperature
• 8 ounces almond paste
• 3 eggs
• 1 tablespoon Amaretto
• 1/4 teaspoon almond extract
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• powdered sugar
• Raspberry Sauce or Blueberry Sauce, below

Preparation:

Combine sugar, butter and almond paste, blending well; beat in eggs, Amaretto, and almond extract. Gently stir in flour and baking powder, mixing just until blended. Pour batter into a greased and floured 8-inch round cake pan. Bake at 350° for 40 to 50 minutes,or until a wooden pick or cake tester inserted in center comes out clean. Invert onto a cake plate and sprinkle with powdered sugar. Make Berry Sauce or the Blueberry Sauce.

Raspberry Sauce

2 cups fresh or 1 (12-ounce) package whole frozen red raspberries (or strawberries)

2 tablespoons sugar, or to taste

Combine sauce ingredients in a blender container and purée. Press through a sieve to remove seeds. Serve sauce over cake.

Fresh Blueberry Sauce

2 cups fresh blueberries

1/3 cup sugar

1 tablespoon fresh lemon juice

1/4 teaspoon salt

1/2 teaspoon vanilla extract

Wash and crush blueberries; add sugar, lemon juice and salt. Mix well. In a small saucepan, bring blueberry mixture to a boil; boil 1 minute. Add vanilla. Chill. Serve over puddings, cake, or ice cream.

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