Almond Torta

Posted for Zaar World Tour 2005. Recipe source is a Moosewood cookbook.

• Ready In: 1 hr 30 mins
• 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

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.