1 (12 ounce) package frozen raspberries
3/4 cup granulated sugar
1/2 cup unsalted butter
8 ounces almond paste
3 eggs
1 tablespoon Kirsch (cherry liqueur)
1/4 cup all-purpose flour
1/3 teaspoon baking powder
1/4 teaspoon almond extract

Preheat oven to 350 degrees F. Grease one 8-inch round pan with butter and sprinkle with flour.

Combine sugar, butter and almond paste in a medium bowl; blend well. Add eggs, liqueur, flavoring. Add flour and baking powder, and blend just to thoroughly mix ingredients.

Bake 40 to 50 minutes until a wooden pick comes out clean. Cool, then turn out onto a plate. Sift confectioners' sugar over the top.

Raspberry Sauce

Rub raspberries through a sieve until all juice is extracted. Put 2 or more teaspoons of juice on a dessert plate; serve cake on top of juice.