Ingredients

1-1/4 C. sugar
2 Tbsp. cornstarch
1/4 C. plus 2 Tbsp. water or raspberry juice
1 C. raspberries
1 Tbsp. lemon juice
3/4 C. all purpose flour
1-1/2 tsp. baking powder
1/2 tsp. cinnamon
1/8 tsp. mace
1/2 C. unsalted butter, softened
1 egg, lightly beaten
1/2 C. low fat milk
1/2 tsp. vanilla extract
2 Tbsp. sliced almonds
3/4 pound sweetened frozen raspberries, thawed and pureed

Cooking Instructions

Preheat oven to 350. Combine 1/2 C. sugar, cornstarch, water and raspberries in a heavy saucepan. Simmer over medium heat until sauce is thickened and clear. Stir in lemon juice and set aside to cool. Combine 1/2 C. flour, 1/2 C. sugar, baking powder, cinnamon and mace in a food processor or mixing bowl. Cut in half the butter until mixture resembles coarse meal. Add egg, milk and vanilla and mix until blended. Spread half the batter in an 8 inch baking pan. Spread raspberry filling evenly over batter. Spread remaining batter over filling. Combine remaining flour and sugar in a food processor or mixing bowl. Cut in remaining butter. Stir in almonds. Spread topping over cake. Bake 40-45 minutes or until tester comes out clean when inserted in center. Serve cake in a pool of raspberry puree.
 
 
"Jesus then took the loaves, and having given thanks, He distributed to those who were seated; likewise also of the fish as much as they wanted." (John 6:11)