For the cake:
- 3 eggs lightly beaten
- 8 ounces almond paste
- 3/4 Cup sugar
- 1/2 Cup butter at room temperature
- 1/4 Cup flour
- Powdered sugar
Cream one egg, the almond paste and the sugar in an electric mixer. Beat in the remaining eggs.
Add the butter and beat until creamed. Stir in the flour until just mixed in.Do not over stir it. Pour into a buttered and floured 8 inch round cake pan. Bake in preheated oven at 350° F for 45 to 50 minutes or until a knife inserted in the center comes out clean. When cooled, invert onto a platter and dust will with powdered sugar. Serve with rasberry coulis.
For the coulis:
- 12 ounces of frozen raspberries defrosted unsweetened.
- 2 Tbsp sugar.
Purée everything in a blender and press it through a sieve to remove the seeds.
Add sugar according to taste but it should not be to sweat.
I usually double the recipe of the coulis as my family likes a lot of it.
The cake is small but serves a lot as it is quite rich.
