5 egg whites, room temperature
pinch of sea salt
3/4 cups granulated sugar
3 cups blanched almonds, finely ground
3 tablespoons unsalted butter, melted and cooled
1/4 teaspoon almond extract
Sauce
2 cups fresh or thawed frozen raspberries
1/2 cup superfine (caster) sugar
1 tablespoons fresh lemon juice
1/4 cup amaretto liqueur
Preheat oven to 350 degrees
Lightly oil or butter a 4-cup (32 oz) ring mold.
To make cake, in a bowl using an electric mixer, beat together the egg whites and salt until soft peaks form. Gradually add the granulated sugar and continue to beat until stiff peaks form. Fold in the ground almonds, melted butter, and almond extract. Gently pour the mixture into the prepared mold.
Bake the cake until its golden and a toothpick inserted into the middle comes out clean, about 30 minutes.
Let cool on a rack for about 10 minutes then run a knife blade around the edges to loosen the cake, and turn out onto a serving plate. Let cool completely.
Sauce
To make the sauce, set aside some whole berries. Ina blender, or food process , puree the remaining berries until broken up. Add the superfine sugar, lemon juice, and amaretto and continue to process until smooth. Strain though a fine mesh sieve.
Serve
Slice the ring and place the slices on individual plates. Top with the sauce, garnish with the reserved whole berries and serve.
Posted: 8/5/2009 8:08:12 PM