- 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
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.