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1 ¼ cups sugar7 ounces almond paste1 ¼ cups (2 ½ sticks) unsalted butter, at room temperature6 eggs, room temperature1 cup all purpose flour1 ½ teaspoons baking powder¼ teaspoons salt3 cups fresh raspberries¼ cup crème de cassisSugar (optional)Raspberry SherbetConfectioner's sugar to garnish
Preheat oven to 325 F.
Butter and flour a 13x9-inch baking pan.
In a food processor, cream the sugar and almond paste until well mixed. Add the butter and continue to process until light and fluffy. Beat in eggs, one at a time, pulsing after each addition. In a mixing bowl, sift the flour, baking powder, and salt together. Add the dry ingredients to the egg mixture and process just until thoroughly blended.
Turn the batter into the prepared pan, smoothing out the top evenly. Bake until a toothpick inserted in the center comes out clean and the center feels springy when you press it gently, 30-40 minutes. Cool on a rack for 20 minutes. Remove from the pan.
Puree half of the berries in a blender until smooth. Strain, and place in a bowl with the remaining 1 1/2 cups berries, crème de cassis and sugar to taste.Serve cake on plate and place a scoop of the sherbet on the side. Spoon sauce over the top and dust with confectioner's sugar.
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