Italian Almond Cake

• 3/4 cup sugar
• 1/2 cup unsalted butter room temperature
• 8 ounces almond paste
• 3 eggs
• 1 tablespoon triple sec
• 1/4 teaspoon almond extract
• 1/4 cup flour
• 1 teaspoon baking powder
• powdered sugar
• 12 ounces frozen raspberries thawed
• 1/2 cup sugar
• 2 tablespoons cornstarch

1. Preheat oven to 350 degrees. Butter and flour 1 (8 inch) round pan. Combine sugar, butter and almond paste; blend well. Beat in eggs, Triple Sec and almond extract. Add flour and baking powder; beating until just mixed. (Do not over beat.)
2. Bake 40-45 minutes or until tester inserted in center of cake comes out clean. Let cool. Invert onto serving plate and dust with powdered sugar (optional).
3. Combine raspberries and sugar, cornstarch. Cook over low heat until thickened. Serve warm over wedges of cake. Serves 12.

sugar, almond paste, eggs, triple sec, almond extract, flour, baking powder, powdered sugar, sugar, cornstarch

Taken from www.yummly.com/recipe/Italian-Almond-Cake-1660324 (may not work)