Almond Cake With Fresh Fruit
Serves: 3
Kirstin Bosco
1 January 1970
Based on User reviews:
45
Spice
54
Sweetness
54
Sourness
45
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Blanched Almonds1 cup
Sugar2 large
Egg1 pinch
Salt1 cup
Raspberry Preserve1 cup
Apricot Preserve3 tbsps
Lemon Juice (fresh)Directions:
1
Preheat oven to 375 degrees F
2
Butter and line a 9-inch cake pan with parchment paper
3
Chop almonds in food processor
4
Add the sugar and eggs and process 1-minute
5
Add the butter and salt and process 1 minute more
6
Spread the mixture in the prepared pan and bake for 20 to 25 minutes
7
Cool on a wire rack in pan
8
When cool, carefully unmold
9
Melt raspberry preserves and spread over cake
10
Slice fruit and arrange over cake
11
Combine apricot preserves and lemon juice in a small saucepan
12
Heat until melted
13
Strain and drizzle over fruit