It's Not Flag Cake, but it's close

Today is the federal holiday for Independence Day, which was yesterday. As previously noted, my father is visiting for the weekend and we are wrapping up his visit with something surely designed to keep us cool.

Years of 4th of July parties growing up would always feature Flag Cake, a creation of any cake, frosted with whipped cream and then strawberries and blueberries in the shape of a flag. (The Fourth is also my father's birthday - so there were usually candles, or sparklers on the cake.)

I spotted this recipe in the Food Section of the Washington Post last Wednesday. Now if my raspberry bush hadn't died, I might have actually been able to make this. But I still might . . .

Raspberry Frangipane Cake

Summary:
This cake is so rich and moist that it needs no icing. Serve on its own, or with whipped cream and berries. The batter can be combined in a food processor, up to the point of adding the flour.

MAKE AHEAD: The cake can be stored, covered, at room temperature for up to 3 days.

12 servings

Ingredients:

• 14 tablespoons (2 sticks minus 2 tablespoons) unsalted butter, at room temperature, plus more for greasing the pan
• 1 cup sifted cake flour, plus more for the pan and berries
• 14 tablespoons (7 ounces) almond paste (do not use marzipan)
• 1 cup plus 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 5 large eggs
• 1 1/2 cups fresh raspberries (berries cut in half, if desired)
  

Directions:
Preheat the oven to 350 degrees. Use butter to lightly grease a 9-inch round cake pan, then dust with flour, shaking out any excess.

Combine the almond paste, the 14 tablespoons of butter and the sugar in the bowl of a stand mixer or hand-held mixer; beat on low, then medium speed until smooth and light. Add the vanilla and eggs one at a time, beating well and scraping down the sides of the bowl after each addition.

By hand, gently fold in the flour until barely incorporated.

Use a little flour to coat the raspberries, then fold them into the batter; avoid overmixing, or the cake will be tough. Pour the batter into the prepared pan; bake for 45 to 50 minutes, until the top is nicely browned and a toothpick inserted into the center comes out clean.

Cool completely before removing from the pan.

Recipe Source:
Adapted from "Cooking From the Garden," edited by Ruth Lively and Courtney Jordan (Taunton Press, 2010).