1cartonstrawberries, tops removed and thinly sliced
1 ¼cupsgranulated sugar, divided
6largeeggs, separated
¼teasponfine sea salt
1teaspoonpure vanilla extract
2 ¼cups/225 galmond flour
Instructions
Lightly grease a 9-inch springform pan and line with a circle of parchment paper. Toss the strawberry slices with the ¼ cup of the sugar, then spread slices evenly across the bottom. Preheat oven to 325°F.
In a large bowl, beat the egg white with an electric mixer on high speed until stiff peaks form, about 2 minutes.
In a separate large bowl, beat egg yolks and sugar with an electric mixer on high speed until thick and pale, about 1 1/2 minutes. Add vanilla and salt, beating until well combined, about 30 seconds.
Fold one-third of the beaten egg whites and one-third of the almond flour into egg yolk mixture until just combined (do not over fold); repeat 2 more times. Pour batter into prepared pan.
Place in the oven and bake until cake is golden brown and a wooden pick inserted in center comes out clean, 55 to 65 minutes. Transfer to a wire rack, and let cake cool in pan 10 minutes. Remove sides from pan, and let cool completely, about 40 minutes.
Cake will keep, in an airtight container, or wrapped in the fridge, for 5 days.