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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By arynsperandio_1...
Calgary
on September 11, 2010
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So easy and so pretty. Will make again and again. It's great as a gluten-free option as well.
By jalmiller-1_127...
west windsosr, 70
on March 31, 2010
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Easy recipe, that can be make easier by using almond meal/flour that can be found in many gluten free aisles. Works for people w/ celiac disease as well as passover - used yellow and red raspberries on the top- Beautiful & delicious
By bsiegel27
Vernon Hills, IL
on April 08, 2007
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I love baking something new for each family holiday. Everyone loved this one and it was so beautiful with all of the fresh fruit slices. I may try to lighten it up a little for during the year. But if that doesn't work, no one will ever know it has no it was a Passover recipe.
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