1 1/3 cup blanched slivered almonds 8 tablespoons sugar 4 large eggs, separated 5 teaspoons packed grated lemon peel 1/2 teaspoon ground cinnamon pinch salt
Preheat oven to 375 degrees F. Butter and flour 9-inch-diameter cake pan with 1 1/2-inch-high sides. Line bottom of pan with waxed paper.
Finely grind almonds with 2 tablespoons sugar in processor.
Combine yolks, 2 tablespoons sugar, lemon peel, cinnamon and salt in medium bowl. Using electric mixer, beat until thick and smooth, about 2 minutes. Stir in almond mixture.
Using clean beaters, beat egg whites in large bowl until soft peaks form. Gradually add 4 tablespoons sugar, beating until stiff but not dry. Fold large spoonful of whites into almond mixture. Gently fold in remaining whites.
Transfer batter to pan. Bake until tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack.
Turn out onto platter. Remove waxed paper. Serve topped with ice cream or your favorite topping.
This is a fantastic recipe. My cake had a perfect texture with a lovely balance of moisture and a slight meringue crunch on the edge. And it's gluten free! I increased the recipe by 20% and cooked it in a fairly small heart-shaped tin. The batter almost reached the top before baking but that is no issue.
Feb 3, 2008
Easy to make and very delicious!
I halved the recipe and made six "muffins" instead of a cake. I also added a teaspoon of lemon juice to the recipe for added spark. If making muffins, reduce the baking time to about 20 minutes.