1-1/3 cups flour
1 teaspoon baking powder
1 cup granulated sugar, divided
1 cup butter, softened, divided
1 cup blanched almonds, ground
1/2 teaspoon almond extract
2 eggs
1/2 cup raspberry jam, divided
1/2 cup confectioner's sugar
2 teaspoons lemon juice

Utensils: Round 9 inch layer cake pan.

Preheat oven to 350F. Grease layer pan and set aside. Blend flour, baking powder, and 1/3 cup of sugar. Mix in 1/2 cup softened butter and eggs until flour mixture is moistened. Press dough evenly on bottom and sides of pan. Spread 1/4 cup of the jam over dough. Chill, covered with plastic wrap while preparing filing.

For filling:
Cream 1/2 cup butter and 2/3 cup granulated sugar. Stir in almonds and extract. Add eggs, one at a time, beating well after each addition. Spoon filling over jam covered crust. Bake about 50 minutes. Cool torte in pan. Carefully remove from pan when cooled, Spread remaining 1/4 cup jam over the top. Drizzle with frosting. To prepare frosting: mix 1/2 cup confectioners sugar sifted with 2 teaspoons of lemon juice until smooth. Slice in pie wedges.

Serves 12

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Cajun Country -- New Iberia, Louisiana