Almond Cake (Viking River)

8 T (115 g) unsalted butter, room temperature

¾ C (144 g) sugar

1 C (259 g) almond paste

3 lg eggs

⅓ tsp (1.3 g) baking powder

Pinch of salt

¼ tsp (1.3 g) almond extract

1 T (15 g) kirsch or Grand Marnier

¼ C (22 g) cake flour

Confectioners’ sugar

Fresh raspberries

Preheat oven to 350°F (176°C).

Butter and flour an 8-inch springform pan well, or use a shaped pan for a fancier cake.

Beat together butter and sugar in a large bowl until light and fluffy.

Add almond paste; beat well. Add eggs one at a time, beating well between additions. Add baking powder, salt, almond extract and liqueur; stir to combine. With a spatula, gently fold in flour, making sure not to overmix.

Pour into prepared pan. Bake for 35-45 minutes or until golden brown and toothpick inserted into center comes out clean; make sure you do not underbake. Cool slightly on a cooling rack. Note: The small amount of flour is correct; this is a tender, delicate cake that gets its lift from the eggs.

Dust with confectioners’ sugar and garnish with fresh berries.