Ingredients

1 stick butter, softened

1/2 cup white sugar

7 ounce tube almond paste

3 eggs

1/2 cup flour

one pint fresh raspberries, rinsed, dried carefully

one ounce semisweet baking chocolate

Preparation

  1. Preheat oven to 350
  2. In bowl of mixer, cream together butter and sugar
  3. Break up almond paste into bits, add to mixer, continue creaming until incorporated
  4. Add eggs to mixture, continue mixing for about a minute to incorporate
  5. Add flour to mixing bowl, mix for about another minute
  6. Butter and very lightly flour a 10 inch tart pan with removable bottom
  7. Scrape batter into prepared cake pan
  8. Put rasperries, open side down, decoratively on top of batter, spacing evenly; press down very lightly into batter (raspberries should still protrude slightly from batter)
  9. Bake for 30 minutes; cake tester inserted into cake should come out clean
  10. Cool cake for 8 minutes in pan, then remove outer part of tart pan; place cake on plate
  11. Melt one ounce semisweet chocolate on medium power in microwave, until just shiny (time depends on microwave power); drizzle chocolate decoratively over cake (spiderweb pattern looks very pretty)