6 egg yolks
1 1/2 c. sugar
1 1/4 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/3 c. water
1 tsp. almond extract
1/2 c. finely chopped, blanched almonds
6 egg whites
1/2 tsp. cream of tartar
1 (8 oz.) can sliced peaches, drained
Whole blanched almonds
1 (10 oz.) jar peach preserves
1 tbsp. water

Beat egg yolks in large bowl until thick and lemon colored, about 8 minutes. Gradually beat in sugar. Beat in flour, baking powder, and salt alternately with 1/3 cup water and the almond extract. Mix in chopped almonds.

Beat egg whites and cream of tartar in large bowl until stiff, but not dry, peaks form. Stir 1/4 of the whites into the cake batter; fold batter into ungreased 10 inch tube pan. Bake in preheated 325 degree oven until cake springs back when touched, about 1 hour. Invert pan; cool completely.

Place cake on serving plate. Decorate top of cake with peach slices and whole almonds. Heat preserves with 1 tablespoon water in small saucepan until melted; strain. Brush over top of cake and drizzle on side.