1/4 c Plus 3 Tbs. unsalted butter,
-softened
1/2 c Sugar
2 Eggs
3/4 c Plus 2 Tbs. blanched
-slivered almonds, finely
-ground
1/8 ts Salt
1/4 c Red raspberry preserves,
-melted and strained
2 c 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
1/4 c Apricot preserves, melted
-and strained
Source: My Meal Menus
Prep: 20 min, Cook: 20 min.
Preheat oven to 375F. 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.
Yields
8 Servings