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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Recipe source is a Moosewood cookbook. 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 |
strawberry (fresh or unsweetened frozen) |
whipped cream |
Directions:
1. Preheat oven to 325 F.
2. Butter and flour a 10 inch bundt pan.
3. Stir together the almonds, flour and salt. Set aside.
4. Beat the egg yolks at high speed using an electric mixer for about 6 minutes or until they are thick and lightly colored.
5. Add the Amaretto and vanilla.
6. Gradually add 1/3 cup sugar, beating until it is dissolved. Set this mixture aside.
7. Wash and dry the beaters thoroughly.
8. In a large bowl, combine the egg whites and cream of tartar and beat until soft peaks form.
9. Gradually add 1/3 cup sugar, beating until stiff peaks form.
10. Gently fold the egg yolk mixture into the whites.
11. Then gently fold in the flour mixture, about 1/3 at a time.
12. Pour the batter into the bundt pan and bake for 45-55 minutes or until a knife inserted in center comes out clean.
13. Invert the pan onto a plate. After 30 minutes, loosen the sides of the cake from the pan and remove the pan.
14. Serve topped with strawberries and whipped cream.
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