Sherried Almond Torte
|Eggs||4 , separated|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Butter||1⁄3 Cup (5.33 tbs), cooled|
|Vanilla extract||1 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
|Sugar||2 Cup (32 tbs)|
|Water||2 Cup (32 tbs)|
|Sherry||1⁄2 Cup (8 tbs)|
|Toasted slivered almonds||3⁄4 Cup (12 tbs)|
Beat egg whites until foamy; gradually add 4 tablespoons of the sugar and continue beating until soft peaks form.
Beat egg yolks with remaining 4 tablespoons of sugar.
Gradually fold beaten yolks into beaten whites.
Sift flour, baking powder, and salt together.
Sprinkle over egg mixture about 1/4 cup at a time and fold in gently.
Fold in butter, vanilla extract, and almond extract (if used).
Pour into a greased 9 inch square baking pan.
Bake at 375Â°F about 30 minutes, or until golden brown.
Remove from oven and pierce all over with a long handled kitchen fork or ice pick, making holes through to bottom.
Meanwhile, prepare sauce.
Combine sugar and water in a saucepan and boil over low heat, stirring occasionally, to soft ball stage (234Â°F).
Stir in sherry.
Pour hot sauce over hot cake, sprinkling entire top with almonds as last third of sauce is poured over top.
Let stand in baking pan until thoroughly cooled.
Serve from pan, or remove to a serving plate.