Almond Torta
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
12
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
- 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.
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