Almond Pudding

1. 1

   Preheat the oven to 350 degrees.

2. 2

   In an electric mixer, beat the egg yolks until foamy.

3. 3

   Add the sugar and mix until the egg yolks are very pale and fluffy.

4. 4

   Add the almonds and the extract, if using, and mix until well blended.

5. 5

   In another bowl, beat the egg whites until stiff peaks form.

6. 6

   Fold the egg whites into the yolk mixture and turn into an 8-inch souffle dish or springform pan that has been greased and then floured with matzoh meal.

7. 7

   Bake for 30 to 35 minutes, or until golden.

8. 8

   The pudding will rise slightly during cooking; it will settle as it cools.

9. 9

   Let cool slightly.

10. 10

    Top with fresh strawberries or strawberry puree and serve.

No additional tips available.