Ingredients

• 1  tablespoon all-purpose flour
• 1/2  teaspoon baking powder
• 1/2  teaspoon finely shredded orange peel
• 2  eggs
• 1/3  cup sugar
• 6  ounces whole unblanched almonds
• 1/4  cup orange juice
• 1/4  cup orange liqueur
• 1/2  cup thinly sliced dried fruit (papaya and/or persimmon)
• 2  medium pears, quartered and, if desired, cored
• 1/2  cup seedless green grapes and/or orange or grapefruit sections
• 1/4  cup pomegranate seeds

Directions

1. Preheat oven to 350 degree F. Grease and lightly flour an 8x11-1/2-inch round baking pan. Line the bottom of the pan with waxed paper. Grease waxed paper. Lightly flour pan; set pan aside.

2. Stir together flour, baking powder, and orange peel in a large bowl; set aside.

3. Place eggs and sugar in a blender container or food processor bowl. Cover and blend or process until smooth. Add nuts. Blend or process about 1 minute or until nearly smooth. Stir into the flour mixture. Spread batter evenly in prepared pan.

4. Bake in the preheated oven about 20 minutes or until lightly browned. Cool cake in pan on wire rack for 10 minutes. Remove cake from pan. Cool thoroughly on wire rack.

5. Meanwhile, combine orange juice and orange liqueur. Soak dried fruit in the orange mixture for 30 minutes. Drain, reserving orange mixture.

6. To serve, cut cake into wedges. Arrange pear wedges, grapes and/or orange or grapefruit sections, pomegranate seeds, and dried fruit in dessert bowls. Place two cake wedges in each bowl. Drizzle fruit and cake with reserved orange mixture. Makes 8 servings.