Almond Cake With Fresh Fruit

Directions

1. 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.
2. 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.
3. 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.
4. This recipe yields 1 (9-inch) cake.
5. Yield: 1 nine-inch cake