Amaretto Olive Oil Cake

Name: Amaretto Olive Oil Cake
Ingredients: 1 cup (4 1/2 ounces) blanched slivered almonds; 1/4 cup matzoh cake meal (see Cooks' notes); 1/4 cup potato starch (see Cooks' notes); 3/4 cup plus 2 tablespoons sugar, divided; 1/4 teaspoon salt plus more for beating whites; 5 large egg yolks; 1/2 cup extra-virgin olive oil plus more for pan; 3 tablespoons Amaretto liqueur; 4 large egg whites at room temperature; Fresh raspberries for serving; Special equipment: A 9-inch round cake pan (2 inches deep) or 9-inch springform pan; parchment paper

Amaretto Olive Oil Cake was pinched from <a href="http://www.epicurious.com/recipes/food/views/Amaretto-Olive-Oil-Cake-395395" target="_blank">www.epicurious.com.</a>

"The concept of ground almonds and extra-virgin olive oil in a cake may sound like a recipe for a lead weight, but this dessert is surprisingly airy and light yet also amazingly moist. And the bonus of a jigger of Amaretto liqueur can only make it better. Editor's Note: This recipe is part of Gourmet's Modern Menu for Passover. Menu also includes Quinoa and Asparagus Salad with Mimosa Vinaigrette and Wine-Braised Brisket with Tart Cherries...."

INGREDIENTS

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1 cup (4 1/2 ounces) blanched slivered almonds

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1/4 cup matzoh cake meal (see Cooks' notes)

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1/4 cup potato starch (see Cooks' notes)

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3/4 cup plus 2 tablespoons sugar, divided

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1/4 teaspoon salt plus more for beating whites

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5 large egg yolks

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1/2 cup extra-virgin olive oil plus more for pan

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3 tablespoons Amaretto liqueur

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4 large egg whites at room temperature

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Fresh raspberries for serving

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Special equipment: A 9-inch round cake pan (2 inches deep) or 9-inch springform pan; parchment paper

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