A great torte type cake, use different fruits depending on the season.
Heat oven to 375 ?. Butter an 11 inch pie plan. Fit bottom with circle of parchment or wax paper and butter paper.
In a food processor, process almonds with sugar until chopped as fine as sugar. Ass eggs and process for 1 minute, stopping once to scrape bowl. Add butter and salt and process for 1 minute.
Spread butter in prepared pan. Bake until cake is deeply browned - about 22 minutes. Transfer to wire rack and let cool completely before removing from pan.
Melt apricot preserves in a small sauce pan. Press through strainer, then stir in lemon juice.
To assemble, use a small flexible spatula to spread the raspberry preserves over the cake. Top with fruit, arranging in a decorative pattern. Drizzle apricot preserve over fruit, can be assembled up to 3 hours before serving and refrigerated.
Slice fruit to arrange decoratively on cake
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (220g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 688 | ||
Calories from Fat: 344 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.2g | 51 % | |
Saturated Fat 14.2g | 71 % | |
Monounsaturated Fat 15.8g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 465.5mg | 143 % | |
Sodium 168.5mg | 6 % | |
Potassium 320.4mg | 8 % | |
Total Carbohydrate 73.5g | 22 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 70.8g | ||
Protein 18.1g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 688
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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