• 1 1/4 cup sugar
  • 8 ounces almond paste
  • 1 cup butter
  • 1 teaspoon vanilla
  • 5 eggs
  • 1/2 cup flour
  • 1/2 cup cornmeal
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon orange zest
  • 4 cups mixed berries (strawberries, raspberries, blueberries)
  • 1/4 cup orange liqueur, such as Grand Marnier
  • lightly sweetened whipped cream



Preheat oven to 325ºF. Butter and flour 9-inch spring form pan. Pulverize sugar and almond paste together in food processor. Beat in butter and vanilla. Add eggs, one at a time; beating well after each addition. Mix dry ingredients together in separate bowl. Add to food processor and pulse just until blended. Bake 11/4 hours or until toothpick comes out clean. Let cool and remove from pan. While cake is cooling, mix berries with orange liqueur and refrigerate for 15 minutes. To serve: cut cake into wedges and place on dessert plate. Garnish with mixed berries and a dollop of whipped cream.