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Ingredients
- 1 c. blanched almonds
- 1/2 c. sugar
- 2 lrg Large eggs
- 1 stk unsalted butter
- 1 pch salt
- 1/4 c. raspberry preserves
- 2 c. sliced fruit, such as raspberries,, strawberries, bananas, kiwi or possibly peaches
- 1/4 c. apricot preserves
- 3 Tbsp. fresh lemon juice
Directions
- Preheat oven to 375 degrees. Butter and line a 9-inch cake pan with parchment paper. Chop almonds in food processor. Add in the sugar and Large eggs and process 1 minute. Add in the butter and salt and process 1 minute more.
- Spread the mix in the prepared pan and bake for 20 to 25 min. Cold on a wire rack in pan. When cold, carefully unmold.
- Heat raspberry preserves and spread over cake. Slice fruit and arrange over cake. Combine apricot preserves and lemon juice in a small saucepan. Heat till melted. Strain and drizzle over fruit.
- This recipe yields 1 (9-inch) cake.
- Yield: 1 nine-inch cake
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