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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.
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