Recipe courtesy of Anita Jacobson
Show: Cooking Live
Total:
1 hr 5 min
Active:
35 min
Yield:
1 (9-inch) cake
Level:
None

Ingredients

Directions

Preheat oven to 375 degrees F. Butter and line a 9-inch cake pan with parchment paper. Chop almonds in food processor. Add the sugar and eggs and process 1-minute. Add the butter and salt and process 1 minute more.

Spread the mixture in the prepared pan and bake for 20 to 25 minutes. Cool on a wire rack in pan. When cool, carefully unmold.

Melt raspberry preserves and spread over cake. Slice fruit and arrange over cake. Combine apricot preserves and lemon juice in a small saucepan. Heat until melted. Strain and drizzle over fruit.

IDEAS YOU'LL LOVE

Chocolate Almond Cake with Sugared Cranberries

Recipe courtesy of Food Network Kitchen

Big Chocolate Birthday Cake

Recipe courtesy of Ree Drummond

Honey-Almond Madeleines

Recipe courtesy of Giada De Laurentiis

Mini Crab Cakes and Cajun Tartar

Recipe courtesy of Trisha Yearwood

Almond Pancakes

Recipe courtesy of Giada De Laurentiis

Strawberry Meringue Cake (Mostachon)

Recipe courtesy of Marcela Valladolid

Crab Cakes

Recipe courtesy of Ina Garten

Crab Cakes

Recipe courtesy of Ellie Krieger

Chocolate Cake with Divinity Icing

Recipe courtesy of Trisha Yearwood

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking