Ingredients:
1 1/2 cups finely ground almonds
2/3 cup flour
1/4 teaspoon salt
6 egg yolks
3 tablespoons Amaretto
1/4 teaspoon vanilla extract
1/3 cup sugar
6 egg whites
1 teaspoon cream of tartar
1/3 cup sugar
strawberries ( fresh or unsweetened frozen)
whipped cream
Directions:
Preheat oven to 325 F.
Butter and flour a 10 inch bundt pan.
Stir together the almonds, flour and salt. Set aside.
Beat the egg yolks at high speed using an electric mixer for about 6 minutes or until they are thick and lightly colored.
Add the Amaretto and vanilla.
Gradually add 1/3 cup sugar, beating until it is dissolved. Set this mixture aside.
Wash and dry the beaters thoroughly.
In a large bowl, combine the egg whites and cream of tartar and beat until soft peaks form.
Gradually add 1/3 cup sugar, beating until stiff peaks form.
Gently fold the egg yolk mixture into the whites.
Then gently fold in the flour mixture, about 1/3 at a time.
Pour the batter into the bundt pan and bake for 45-55 minutes or until a knife inserted in center comes out clean.
Invert the pan onto a plate. After 30 minutes, loosen the sides of the cake from the pan and remove the pan.
Serve topped with strawberries and whipped cream.
Servings: 12
Time preparation: 30 min.
Time total: 90 min.