INGREDIENTS

  • 8 cups sliced strawberries
  • 2 tablespoons granulated sugar
  • 2 tablespoons orange juice
  • 1 teaspoon grated orange rind
  • 3/4 cup slivered almonds
  • 2 tablespoons granulated sugar
  • 1 cup sifted cake flour
  • 1/2 cup powdere sugar
  • 1/2 teaspoon salt
  • 10 large egg whites
  • 1 1/4 teaspoons cream of tartar
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons almond extract
  • 2/3 cup sugar
  • 8 large egg yolks
  • 3 1/2 cups low-fat milk
  • 1 tablespoon vanilla extract

DIRECTIONS

  1. Preheat oven to 325 degrees F.
  2. For strawberries, combine berries, 2 Tbsp sugar, 2 Tbsp orange juice and orange rind in a bowl.Chill, covered, in fridge 2 hours.
  3. For cake, place almonds and 2 Tbsp sugar in food processor and pulse until finely chopped.Sift together the flour, powdered sugar and salt into a bowl.Tip in almond mixture and stir to combine.Set aside.Beat egg whites in a large bowl at high speed until foamy.Add cream of tartar and beat to soft peak stage.Add 3/4 cup sugar, 1 Tbsp at a time, gradually beating to stiff peaks.Sprinkle flour mixture over egg white mixture, 1/4 cup at a time and fold inchesFold in almond extract.Spoon batter into an ungreased 10-inch tube pan and spread evenly.Bake at 325 degrees F for 1 hour or until cake springs back when lightly pressed with finger.
  4. While cake bakes, prepare creme anglaise.Combine 2/3 cup sugar and yolks in large saucepan, stirring with wire whisk til blended.Gradually add milk stirring constantly with whisk.Cook over medium heat until mixture coats back of a spoon (around 8 minutes), stirring constantly.Pour mixture inot a bowl and stir in vanilla.Cover and chill.Mixture will thicken as it cools.
  5. Invert cake pan and cool (my mom always balanced it on a glass pop bottle).Loosen cake from sides of pan using a narrow metal spatula.Invert onto serving plate.Serve with strawberries and creme anglaise.