Almond Cake

I usually make this during the summer months, when berries are in season, but it's good year 'round. For Thanksgiving or Christmas, I drizzle melted chocolate over the top for an easy and elegant dessert. Because of its fine texture, the cake is perfect for your next tea party or kaffeeklatsch. And it tastes good!

Ingredients:

• 3/4 c. sugar
• 1/2 c. unsalted butter, room temperature
• 8 oz. almond paste*
• 3 eggs
• 1/4 tsp. almond extract
• 1/4 c. flour
• 1/3 tsp. baking powder
• Powdered sugar

Preheat oven to 350 degrees. Butter and flour an 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!
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.

*Cook's Note: Almond paste must be fresh, that has been recently purchased. Do not use that can of paste that's been sitting in the back of the cupboard since time immemorial. It does dry out, and I should know because I tried to make the cake with old almond paste. It was not successful.

Serving Options:

1. Cut cake into wedges then top with sweetened mixed berries (blueberries, blackberries, raspberries, strawberries) and whipped cream.
2. Melt a little dark or white chocolate and drizzle over finished cake. Allow chocolate to set before cutting.
3. Serve "as is" – Dusted with powdered sugar. A nice accompaniment with coffee or tea.