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Recipe courtesy of Anita Jacobson
Almond Cake with Fresh Fruit
- Total: 1 hr 5 min
- Prep: 35 min
- Cook: 30 min
- Yield: 1 (9-inch) cake
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- Total: 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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