Almond-Rose Cake Recipe

Preheat the oven to 350F. Thoroughly grease a tall 8" springform pan.

Blanch the almonds in boiling water quickly to slip off the skins, then chop very finely.

Put 2/3 cup of the sugar and the butter in a medium-sized bowl and cream well. (I use a wooden spoon and cream manually.)

In a second, larger bowl, whisk the eggs with the remaining sugar until it is at least double in volume, pale lemon in color, and very foamy. Add the salt, then flold in the flour slowly. Fold in the creamed butter.

Divide the batter evenly between the 2 bowls and add the chopped almonds to one and the rosewater to the other. Spoon the batters alternately into the pan. Bake for 1 1/2 hour or until the top of the cake is quite dark and a thin skewer inserted in the center comes out more or less clean. Cool the cake completely on a cooling rack.