Almond Torta

1. 1

   Preheat oven to 325 F.

2. 2

   Butter and flour a 10 inch bundt pan.

3. 3

   Stir together the almonds, flour and salt.

4. 4

   Set aside.

5. 5

   Beat the egg yolks at high speed using an electric mixer for about 6 minutes or until they are thick and lightly colored.

6. 6

   Add the Amaretto and vanilla.

7. 7

   Gradually add 1/3 cup sugar, beating until it is dissolved.

8. 8

   Set this mixture aside.

9. 9

   Wash and dry the beaters thoroughly.

10. 10

    In a large bowl, combine the egg whites and cream of tartar and beat until soft peaks form.

11. 11

    Gradually add 1/3 cup sugar, beating until stiff peaks form.

12. 12

    Gently fold the egg yolk mixture into the whites.

13. 13

    Then gently fold in the flour mixture, about 1/3 at a time.

14. 14

    Pour the batter into the bundt pan and bake for 45-55 minutes or until a knife inserted in center comes out clean.

15. 15

    Invert the pan onto a plate.

16. 16

    After 30 minutes, loosen the sides of the cake from the pan and remove the pan.

17. 17

    Serve topped with strawberries and whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.