Recipe courtesy of Anita Jacobson

Almond Cake with Fresh Fruit

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  • Total: 1 hr 5 min
  • Prep: 35 min
  • Cook: 30 min
  • Yield: 1 (9-inch) cake
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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


  1. 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.
  2. 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.
  3. 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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