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Almond Cake With Fresh Fruit


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  • 1 cup blanched almonds
  • 1/2 cup sugar
  • 2 large eggs
  • 1 stick unsalted butter
  • 1 pinch salt
  • 1/4 cup raspberry preserves
  • 2 cups sliced fruit, such as raspberries,, strawberries, bananas, kiwi or peaches
  • 1/4 cup apricot preserves
  • 3 tablespoons fresh lemon juice


Servings 1


Step 1

Preheat oven to 375 degrees. 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.

This recipe yields 1 (9-inch) cake.

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