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Torte: Almond Torte

Source of Recipe

Moosewood Restaurant cookbooks


List of 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
1/3 cup sugar
6 egg whites
1 teaspoon cream of tartar
1/3 cup sugar
strawberries (fresh)


Recipe

Preheat oven to 325ºF. Butter and flour a 10" bundt pan. Stir together the almonds, flour and salt, then set aside. Beat the egg yolks at high speed with electric mixer for about 6 minutes or until they are thick and lightly colored. Add the Amaretto and vanilla; gradually add 1/3 cup of the sugar, beating until it is dissolved. Set this mixer aside. Wash and dry the beaters thoroughly. In a large bowl, combine the egg whites and cream of tartar, beating until soft peaks form. Gradually add 1/3 cup sugar, beating until stiff peaks form. Gently fold the yolk mixture into the whites. Then gently fold in the flour mixture, about a third at a time. Pour the batter into bundt pan and bake for 45-55 minutes, or until knife inserted in center comes out clean. Invert pan onto a plate. After about 30 minutes, loosen the sides of cake from the pan with a knife and remove the pan. Serve topped with strawberries and sweetened whipped cream.