This is a luscious marzipan-flavored cake–asweetened almond paste confection. For an appealing presentation,serve wedges of this rich cake in a pool of the raspberry sauce.
Recipe: Marzipan Cake withRaspberry Sauce
3 tablespoons all-purpose flour1/4 teaspoon baking powder1/4 teaspoon salt1/2 cup butter or margarine, softened2/3 cup granulated sugar1 (8-ounce) can almond paste, crumbled4 large eggs, separated2 tablespoons kirsch or orangejuiceRaspberry Sauce:1/4 cup granulated sugar1/2 cup seedless raspberry jam1/2 cup water1 teaspoon kirsch or 1/4 teaspoonalmond extract2/3 cup fresh raspberries
Grease a 9-inch round cake pan; line withparchment or wax paper and grease. Set aside.
Combine flour, baking powder and saltin small bowl, set aside.
Beat the butter at medium speed of anelectric mixer until creamy; gradually add sugar, beating well.Add almond paste; beat at low speed 2 to 3 minutes or until smooth.Add egg yolks, one at a time, beating after each addition. Stirin kirsch. Add the reserved flour mixture to butter mixture,beating until batter is well blended.
Preheat oven to 300°F (150°C).
In another bowl, beat egg whites at highspeed until stiff peaks form; gently fold into the batter. Pourbatter into prepared pan.
Bake for 45 minutes or until a woodenpick inserted in center comes out clean. Cool in pan on a wirerack for 10 minute; remove from pan and let cool completely onwire rack.
To serve, cut cake into wedges. Swirla small amount of the Raspberry Sauce onto individual servingplates creating a pool and top with a wedge of cake in the center.Decoratively drizzle additional sauce over cake, as desired.
For Raspberry Sauce: Combine first 3 ingredientsin a small saucepan; stir well. Bring to a boil; reduce heat,and cook, stirring constantly, until sugar dissolves and jammelts. Remove from heat, and stir in kirsch. Cool completely.
Gently fold raspberries into cooled sauce.Cover and chill thoroughly. Makes 11/4 cups sauce.
Makes 12 servings.
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