Almond Cake with Raspberry Sauce

3/4 cup granulated sugar
1/2 cup unsalted butter, at room temperature
8 ounces almond paste
3 eggs
1 tablespoon Kirsch or Triple Sec
1/4 teaspoon almond extract
1/4 cup all-purpose flour
1/3 teaspoon baking powder
Confectioners' sugar

Combine sugar, butter and almond paste, blending well; beat in eggs, liqueur and almond extract. Gently blend in flour and baking powder just until mixed. Do not overbeat. Pour batter into a buttered and floured 8-inch round pan. Bake at 350°F for 40 to 50 minutes or until tester comes out clean.

Invert on a cake plate and sprinkle with confectioners' sugar.

Raspberry Sauce
1 pint fresh or 1 (12 ounce) package frozen, red raspberries
2 tablespoons granulated sugar (or less) to taste

Combine ingredients in a blender container and puree. Press through a sieve to remove seeds. Serve over thin slices of cake.

Serves 10 to 12.