Almond Cake With Raspberry Sauce

• 1 can (8 ounces) almond paste
• 3/4 cup plus 1 tablespoon sugar, divided
• 1/2 cup butter, softened
• 3 large eggs, lightly beaten
• 1 tablespoon orange liqueur
• 1/4 teaspoon almond extract
• 1/4 cup all-purpose flour
• 1/4 teaspoon plus 1/8 teaspoon baking powder
• 1/4 cup confectioners' sugar
• 1 package (10 ounces) frozen sweetened raspberries, thawed

1. Line an 8-in. round baking pan with parchment paper; coat paper with cooking spray and set aside.
2. 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.
3. Spread into prepared pan. Bake at 350u0b0 for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
4. Invert cake onto cake plate; remove parchment paper. Sprinkle with confectioners' sugar.
5. 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.

almond paste, sugar, butter, eggs, orange liqueur, almond extract, allpurpose, baking powder, confectioners, raspberries

Taken from www.tasteofhome.com/recipes/almond-cake-with-raspberry-sauce/ (may not work)