Passover Almond Sponge Cake (Bert Greene)

• 6 egg whites
• 1 pinch salt
• 4 egg yolks
• 8 ounces blanched almonds, ground
• 1 cup sugar
• 1 tablespoon matzo meal
• 2 tablespoons brandy
• 6 tablespoons amaretto liqueur

1. Preheat oven to 350 degrees. Butter a 9" springform pan and line the bottom with parchment paper. Then butter the paper and flour the pan.
2. Beat egg whites in large bowl of an electric mixer until fluffy. Sprinkle with salt and beat until stiff. Add the egg yolks one at a time, beating well after each addition.
3. Combine the ground almonds, sugar, and matzo meal. Gradually add this to the egg mixture. Add the brandy and 2 tablespoons of the amaretto.
4. Pour batter into prepared pan and bake at 350 degrees until firm to the touch, about 1-1/4 hours. Cool completely in the pan.
5. Remove sides of pan and sprinkle with remaining 4 tablespoons amaretto.

egg whites, salt, egg yolks, blanched almonds, sugar, matzo meal, brandy, liqueur

Taken from www.food.com/recipe/passover-almond-sponge-cake-bert-greene-188961 (may not work)