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Recipe courtesy of Anita Jacobson

Show: Cooking Live

Episode: April Appetites: Passover Show

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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.

My Private Notes

Name: Almond Cake with Fresh Fruit
Prep time: P0Y0M0DT0H35M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 1 (9-inch) cake
Cuisine: jewish-cooking
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