Recipe - Fresh Fruit Almond Torte (Passover)

One fourth cup Plus 3 Tbs. unsalted butter,
softened
One half cup Sugar
2 Eggs
Three fourths cup Plus 2 Tbs. blanched
slivered almonds, finely
ground
1/8 teaspoon Salt
One fourth cup Red raspberry preserves,
melted and strained
2 cup Strawberries, hulled and
halved lengthwise
2 Pears, halved lengthwise,
cored and cut into One fourth inch
slices
1 Kiwi fruit, peeled and cut
crosswise into One fourth inch
slices
One fourth cup Apricot preserves, melted
and strained

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 2025 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
JEWISHFOOD digest V97 #119 by alotzkar@direct.ca on Apr 9, 1997