-
1
Preheat oven to 325F.
-
2
Butter and flour 10-inch-diameter tube pan with 3 1/2-inch-high sides.
-
3
Finely grind toasted almonds in processor.
-
4
Blend in flour and baking powder.
-
5
Using electric mixer, beat butter and 2/3 cup sugar in large bowl until blended.
-
6
Beat in almond paste a few pieces at a time.
-
7
Add vanilla extract and beat until mixture resembles paste.
-
8
Add 3 whole eggs 1 at a time, beating well after each addition.
-
9
Beat in 3 egg yolks.
-
10
Stir in dry ingredients.
-
11
Using electric mixer fitted with clean dry beaters, beat 3 egg whites in medium bowl to soft peaks.
-
12
Gradually add remaining 1 tablespoon sugar and beat until stiff but not dry.
-
13
Fold white into batter in 2 additions.
-
14
Pour batter into prepared pan (batter will fill pan less than halfway).
-
15
Bake until tester inserted near center of cake comes out clean, about 45 minutes.
-
16
Cool cake in pan on rack 1 hour.
-
17
Pierce top of cake all over with wooden skewer.
-
18
Combine cream Sherry, sugar and butter in heavy small saucepan.
-
19
Stir over low heat until sugar dissolves.
-
20
Simmer until reduced to 1 cup, about 15 minutes.
-
21
Mix in almond extract.
-
22
Let syrup stand until just cool.
-
23
Brush half of syrup over cake in pan.
-
24
Let cake stand 1 hour.
-
25
Turn cake out onto platter.
-
26
Reheat remaining syrup just until butter melts.
-
27
Pierce more holes in cake.
-
28
Brush syrup over cake.
-
29
Let cake stand 30 minutes.
-
30
(Can be prepared 1 day ahead.
-
31
Cover cake and let stand at room temperature.)
-
32
Cut cake into wedges.
-
33
Garnish with dollops of sweetened whipped cream and berries and serve.
