Fresh fruit almond torte (passover)

8 Servings

Ingredients

Quantity Ingredient
¼ cup Plus 3 Tbs. unsalted butter, softened
½ cup Sugar
2 Eggs
¾ cup Plus 2 Tbs. blanched slivered almonds, finely ground
⅛ teaspoon Salt
¼ cup Red raspberry preserves, melted and strained
2 cups Strawberries, hulled and halved lengthwise
2 Pears, halved lengthwise, cored and cut into 1/4 inch slices
1 Kiwi fruit, peeled and cut crosswise into 1/4 inch slices
¼ cup Apricot preserves, melted and strained

Directions

Source: My Meal Menus

Prep: 20 min, Cook: 20 min.

Preheat oven to 375°F. Combine butter and sugar in a mixing bowl. Beat with an electric mixer until light and fluffy. Add eggs, one at a time, mixing thoroughly after each addition. Add almonds and salt and mix thoroughly.

Spread batter in the bottom of a 9 inch cake pan lined with waxed paper and buttered. Bake 20-25 minutes until golden brown. Place torte on a rack to cool. Invert torte onto a serving platter. Discard waxed paper. Brush torte with raspberry preserves. Arrange strawberries, pears and kiwi in a circular pattern on top of torte. Brush with apricot preserves.

Per serving: calories 339, fat 19.4g, 49% calories from fat, cholesterol 80mg, protein 5.2g, carbohydrates 39.9g, fiber 4.2g, sodium 55mg. Posted to JEWISH-FOOD digest V97 #119 by alotzkar@... on Apr 9, 1997

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