with whipped cream
Yield: 12 servings
Prep Time: 30 minutes
Cook Time: 1 hour & 30 minutes
Wine Suggestion: Late Harvest Chenin Blanc, Chenin Blanc Ice Wine
1 ¼ cup whole blanched almonds, finely ground
½ cup sugar
1/3 cup flour
½ tsp baking powder
6 egg yolks
6 egg whites
Pinch of salt
1/8 tsp cream of tartar
½ cup granulated sugar
½ cup toasted pine nuts
½ cup red-currant jelly, melted, cooled
slivered blanched almonds
Fresh berries, to garnish
Preheat oven to 350°. Butter 10-inch springform pan; set aside.
In small bowl whisk together ground almonds with ½-cup sugar; set aside.
In a separate bowl whisk together flour with baking powder; set aside.
In standing mixer fitted with paddle (or hand-held mixer) beat egg yolks until thick and light yellow. Gradually blend almond mixture into beaten egg yolks until combined. Add flour mixture; mix to combine.
In a separate bowl, whisk egg whites until frothy. Add salt and cream of tartar; continue to whisk. Gradually add ½-cup sugar, while continuing to whisk, beating until stiff peaks form. Fold 1/3 of egg white mixture into the almond mixture to lighten; then gently fold in remaining egg white mixture. Fold in pinenuts. Pour batter into prepared pan.
Bake about 40 minutes, or until a toothpick inserted into center of cake comes out clean. Cool on wire rack. Remove cake from pan and brush with currant jelly.
Serve with whipped cream and seasonal berries.
