Rasperry Almond Cake With Chocolate Drizzle Recipes

ALMOND CAKE WITH RASPBERRY SAUCE

Steps:

• Line an 8-in. round baking pan with parchment; coat paper with cooking spray and set aside., In a large bowl, combine the almond paste, 3/4 cup sugar and butter; beat for 2 minutes until blended. Beat in the eggs, liqueur and extract. Combine flour and baking powder; add to creamed mixture just until combined., Spread into prepared pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., Invert cake onto cake plate; remove parchment. Sprinkle with confectioners' sugar., Place raspberries in a food processor; cover and process until pureed. Strain, reserving juice; discard seeds. In a small saucepan over medium heat, cook raspberry juice and remaining sugar for 15-18 minutes or until mixture is reduced to 1/4 cup. Serve with cake.

RASPERRY ALMOND CAKE WITH CHOCOLATE DRIZZLE

Steps:

• 1. Preheat oven to 350 2. In bowl of mixer, cream together butter and sugar 3. Break up almond paste into bits, add to mixer, continue creaming until incorporated 4. Add eggs to mixture, continue mixing for about a minute to incorporate 5. Add flour to mixing bowl, mix for about another minute 6. Butter and very lightly flour a 10 inch tart pan with removable bottom 7. Scrape batter into prepared cake pan 8. Put rasperries, open side down, decoratively on top of batter, spacing evenly; press down very lightly into batter (raspberries should still protrude slightly from batter) 9. Bake for 30 minutes; cake tester inserted into cake should come out clean 10. Cool cake for 8 minutes in pan, then remove outer part of tart pan; place cake on plate 11. Melt one ounce semisweet chocolate on medium power in microwave, until just shiny (time depends on microwave power); drizzle chocolate decoratively over cake (spiderweb pattern looks very pretty)