When I was younger, my mother would keep a box of Blue Diamond almond paste in the fridge. I was known to dig my fingers into it and have "a taste" every time I opened the fridge. I just love almond paste. Unfortunately, Blue Diamond has stopped selling the paste, and I'll only have my memories. My aunt also has a weakness for it, and I remember being in the kitchen with her and making her Almond Torte. This weekend I had a craving and decided to make the cake. I used her recipe and added a little something extra to cut the sweetness- fresh raspberries, another favorite in our family. So this is really a family cake.

Raspberry and Almond Torte

Note: The recipe calls for 120 g sugar, but I made it with only 20 g and it was sweet enough.

200 g almond paste, chopped in food processor

115 g soft butter

20 g natural raw sugar

3 large eggs

1/2 tsp almond extract

60 g flour

80 g finely ground almonds

1/3 tsp baking powder

fresh raspberries

raspberry jam

Preheat oven to 163° C (350° F) and grease 18 cm spring form pan.

Cream butter and almond paste in mixing bowl. Add sugar and cream well. Eggs one at a time. Add extract. Fold in flour, almonds and baking powder. Place a layer of fresh raspberries at the bottom of the pan. Pour into pan and back for about 1 hour, testing with a tooth pick after 40 min. Cool and release side ring. Spread top with a thin layer of raspberry jam.