A wonderful, almost flourless cake from my friend Terry Mason.

Almond Torte

• Generously butter & flour 8“ cake pan
• 3/4 cup Sugar
• 1 stick Unsalted Butter, room temp.
• 8 oz. Almond Paste (7 oz. tube)
  • Blend well
• 3 Eggs
• 1 Tbsp Kirsch, Triple Sec or Amaretto
• 1/4 tsp Almond Extract
  • Beat in
• 1/4 cup Flour
• 1/3 tsp Baking Powder
  • Mix together separately
    • Beat in until just mixed
• Pour into 8” prepared cake pan
• Bake @350 until tester in center of cake comes out clean ~40-50 minutes
• Let cool
• Invert onto serving dish, dust w/Powdered Sugar and serve w/Raspberry Sauce (below)

Raspberry Sauce

• 1 pt fresh Raspberries or 12 oz. frozen
• 2 Tbsp Sugar (to taste)
  • Blend, strain out seeds