Strawberry Almond Cake
Ingredients
- 6 large egg whites
- 3/4 cup melted butter
- 1 cup finely ground almonds
- 1 cup fine-grained sugar
- 1/2 cup flour
- 1 teaspoon liquid vanilla
- 8 large strawberries, sliced
Garnish
- 1/4 cup strained apricot jam
- 1/4 cup roasted almond slices
Preparation
Set the rack in the middle of the oven and preheat the oven to 180°C.
Prepare large muffin cups or small rectangular molds by greasing with butter and flouring them.
In a deep bowl, place the egg whites and whisk manually for one to two minutes to combine.
Add the ground almonds, sugar, melted butter, flour, and vanilla, then mix with a wide plastic spoon to form a uniform batter.
Distribute the batter in the molds, filling them two-thirds full, and add the strawberry slices.
Bake the strawberry cake for 25 minutes and test for doneness with a small wooden skewer; it should come out clean.
Remove the cake from the oven, place the molds on a wire rack, and let cool for four to five minutes.
Remove the cake from the molds and place it on a serving dish.
For garnishing, brush the hot cake with apricot jam using a wide brush, sprinkle with almond slices, let the cake cool completely, and then serve.
