Raspberry Cake

Home cooks should keep in mind they are not on "Top Chef." Don't get stressed out about cooking for your family or friends. People are thrilled to eat anything that's homemade. No need to learn how to make a "gastrique." Gastrique sounds like a competitor to "Beano", and I have no plans of finishing off a dish with it. People can take care of their stomach problems on their own.

Look for recipes that have a reasonable number of ingredients that are easy to find. If necessary, simply omit the 1/8 teaspoon of some random spice that costs $20 for 8 ounces. Some people will say never to make a recipe for the first time for guests. I break that rule all the time. Am I really going to make an entire cake for my husband and I the week before I make it for guests? No way! My waistline can't handle that. People are eager to like whatever you make, even if it's a tad overcooked, or bit dry or not exactly what you hoped. Your guests will love it. Promise. Of course, that's contingent on not making them sick, so careful on general food safety issues.

I made this raspberry cake for the very fist time for dinner guests last weekend. Everybody had seconds. The following day, I ate a slice after breakfast, after lunch, after mid-afternoon snack and post dinner. It's dense and sweet. It has lots of butter, sugar, eggs and almond paste. Blueberries or blackberries would work great if you are not a fan of raspberries.

The proper title is "Raspberry Frangipane Cake". It was featured in the Washington Post a few weeks ago. I called it Raspberry Cake because when I say "Frangipane" I sound like an idiot.

14 tablespoons of unsalted room temperature butter
1 cup sifted cake flour
1 tube almond paste (7 ounces)
1 cup plus 2 tablespoons sugar
1 teaspoon vanilla extraxt
5 large eggs
1 1/2 cups raspberries

Preheat oven to 350, and butter and flour a 9" round cake pan

In a large bowl, beat (with hand-held mixer) sugar, almond paste and butter. I sliced up the log of almond paste before adding. It's very thick and sandy so I recommend breaking it up. Turn mixer to low medium and add eggs one at a time, then add vanilla extract. With large spoon fold in the flour in increments.

The batter is delicious. I ate a lot of it during the folding segment.

Fold in the raspberries, being careful not to over-mix

Pour batter in cake pan and cook for 40-50 minutes. It took exactly 44 minutes in my oven. Top should be golden brown. Insert toothpick in center of cake and it should come out clean.

I dusted the top with powdered sugar and I served it with a dollop of (homemade) whipped cream.