Amaretto almond cake--a snobbish name for polish babka

Ingredients

• 2 sticks butter, soft
• 1 cup sugar
• 1 tablespoon vegetable oil
• 4 eggs (separate yolks and whites) at room temperature
• 1 and 1/4 cup almond meal
• 2/3 cup flour
• 2 teeaspoons baking powder
• 2 tablespoons Amaretto di Saronno, or any other liqueur or Cognac
• a pinch of salt

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French amandier cake, the super soft almond cake

Preparation

• Preheat oven to 350 F.
• Grease a bundt cake baking tin with butter and sprinkle with breadcrumbs--that will help to get the cake out.
• Using a stand or hand mixer beat together butter and sugar for about 3-5 minutes, or until sugar almost dissolves.
• Add egg yolks, one by one, still beating.
• Mix in a bowl flour, almond meal, and baking powder, and add them to the batter.
• When the batter is well mixed, add oil and liqueur.
• Beat whites with salt until stiff and using spatula incorporate them gently into the almond batter.
• Transfer the batter into the baking tin and bake it for 40-45 minutes.
  
• Cool down the cake and dust with icing sugar or pour chocolate sauce on it.