Almond Raspberry Torte - from the Woodside Atherton Auxiliary's "Taste the Seasons" Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 c. sweet butter, softened
1 package (7 oz.) almond paste, room temperature
3/4 c. granulated sugar
3 lightly beaten eggs
1 tbsp. kirsch
1/4 tsp almond extract or amaretto
1/4 c. all-purpose flour
1/2 tsp baking powder
Sifted powdered sugar
Sauce:
1 package (10 oz.) frozen raspberries, thawed
1 tbsp. granulated sugar
1/3 c. red currant jelly
1 tbsp. kirsch
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Directions: |
Directions: Preheat oven to 350º. Heavily grease bottom and sides of an 8-inch springform pan with butter. Dust with flour and set aside.
Beat butter and almond paste together in a large bowl until combined. Add sugar and continue beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in kirsch and almond extract.
Sift flour with baking powder and fold into almond mixture just until flour disappears. Pour batter into prepared pan and bake for 50 to 55 minutes or until knife inserted near the center comes out clean. Set aside to cool.
Meanwhile, combine raspberries and their juice, sugar jelly, and kirsch in a blender or food processor and whirl until pureed. Force through a strainer to remove seeds. Dust top surface of cake with powdered sugar and remove springform rim. Place on a serving platter.
To serve, cover bottom of each dessert plate with a puddle raspberry puree
and place a slice of cake on top positioned slightly off to one side.
Makes 8 servings. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:1 hr and 30 minutes |
Personal
Notes: |
Personal
Notes: This is a rich celebration cake - perfect for Christmas, Passover or Easter.
Note - Eat dessert first, life is uncertain.
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