1. Preheat oven to 325 F. 2. Butter and flour a 10 inch bundt pan. 3. Stir together the almonds, flour and salt. Set aside. 4. Beat the egg yolks at high speed using an electric mixer for about 6 minutes or until they are thick and lightly colored. 5. Add the Amaretto and vanilla. 6. Gradually add 1/3 cup sugar, beating until it is dissolved. Set this mixture aside. 7. Wash and dry the beaters thoroughly. 8. In a large bowl, combine the egg whites and cream of tartar and beat until soft peaks form. 9. Gradually add 1/3 cup sugar, beating until stiff peaks form. 10. Gently fold the egg yolk mixture into the whites. 11. Then gently fold in the flour mixture, about 1/3 at a time. 12. Pour the batter into the bundt pan and bake for 45-55 minutes or until a knife inserted in center comes out clean. 13. Invert the pan onto a plate. After 30 minutes, loosen the sides of the cake from the pan and remove the pan. 14. Serve topped with strawberries and whipped cream. ---------------------------------------------------------------------------
Nutrition
Ingredients
