Almond Cake With Fresh Fruit Garnish

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.