I've made this yummy cake a couple of times for my gluten free friends and family members. It's lovely. I even soaked the strawberries in Amoretto prior to serving. One question: this time around the batter was not smooth at all. The almond flour/egg yolk batter seemed to lump up and didn't combine as I would have liked with the eggs. Any thoughts on how to keep this from happening again? Thanks.

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