Recipe courtesy of Anita Jacobson

Almond Cake with Fresh Fruit

Getting reviews...
Save Recipe
  • Total: 1 hr 5 min
  • Prep: 35 min
  • Cook: 30 min
  • Yield: 1 (9-inch) cake
Share This Recipe

Ingredients

Directions

  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.

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages