This recipe includes an optional raspberry sauce for serving, although this would not be the traditional presentation.
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. We Tried It We tried this recipe and it was delicious. We decided to blanch our own almonds and that added about 30 minutes to the preparation but its worth the effort. The texture of the cake is dependant upon how finely you grind the almonds. We really liked the subtle flavors and the rougher texture. After tasting the cake we can certainly see how the fresh raspberry sauce would be a nice sweet add to the presentation.
Tip: Do make sure to grease your mold well to facilitate the removal of the cake from the pan.