Almond Torta

Posted for zaar world tour 2005. recipe source is a moosewood cookbook.

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.

almonds, flour, salt, egg yolks, amaretto, vanilla extract, sugar, egg whites, cream of tartar, strawberry, whipped cream