Almond Cake With Fresh Fruit Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray bottom and side of 8- or 9-inch round cake pan with baking spray with flour.
• In large bowl, beat cake ingredients with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake and cool as directed on box for 8- or 9-inch rounds.
• Place berries in medium bowl. In 1-quart saucepan, heat preserves and apple juice to boiling, stirring frequently. Pour over berries; toss berries until coated with preserves mixture. Let stand 5 minutes.
• Gently cut off any dome from top of cake, using serrated knife, to make top level. On serving plate, place cake, sliced side down. Arrange berries on cake; drizzle with syrup remaining in bowl. Sprinkle with sliced almonds. Store leftover cake covered in refrigerator.

Steps:

• Preheat oven to 375 degrees F. 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.

Steps:

• 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.