Ingredients:
Six eggs, separated (at room temperature)
1 cup almond flour
1/4 cup sugar
1/4 cup orange marmalade
2 pints strawberries washed, hulled and halved
2 tablespoons crushed almonds

Directions
Preheat the oven to 350-degrees.

Spray a 10" removable bottom tart pan with a non-stick cooking spray.

In a mixer, whip the egg yolks and 1-tablespoon of water on high speed until thick and lemon colored, about five minutes. Fold the almond flour into the yolks.

Whip the egg whites and sugar until medium peaks form, about two to three minutes. Add a large tablespoon of the whites into the egg yolk mixture to loosen it and fold the remaining egg whites into the mixture and mix until just combined.

Pour the batter into the prepared tart pan. Bake until the edges are golden brown, about five to eight minutes.

Cool for 15 minutes. Remove from the pan and place on a rack to finish cooling.

Warm the orange marmalade until it is runny and brush the top of the tart thickly with the glaze.

Lay the strawberries on the glaze in concentric circles and mounding them in the middle of the tart.

Glaze the fruit and the edge of the cake with the orange marmalade glaze. Sprinkle with almonds.

Serving Size:  1/8 of cake

Recipe makes eight servings.

Nutrition Facts Per Serving
Calories 175
Total Fat 7g
Saturated Fat 1g
Protein 9g
Total Carbohydrate 22g
Dietary Fiber 2g
Sodium 55mg
Percent Calories from Fat 32%