Almond Cake with Fresh Fruit

Total Time:
1 hr 5 min
Prep:
35 min
Cook:
30 min

Yield:
1 (9-inch) cake

Ingredients
  • 1 cup blanched almonds
  • 1/2 cup sugar
  • 2 large eggs
  • 1 stick unsalted butter
  • Pinch salt
  • 1/4 cup raspberry preserves
  • 2 cups sliced fruit, bananas, strawberries, raspberries, kiwi or peaches
  • 1/4 cup apricot preserves
  • 3 tablespoons fresh lemon juice
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.


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