ALMOND CAKE

§ 3 cups almond, blanched & skins removed

§ 2 tablespoons sweet butter

§ 1 tablespoon flour

§ 6 egg whites

§ 2 cups powdered sugar

§ the zest of 1 lemon

§ 1 teaspoon fresh lemon juice

§ ½ teaspoon vanilla

Pre-heat oven to 350 º f
generously butter & flour a 10-inch spring form pan

1. Beat the egg whites with the lemon juice to stiff, not dry, peaks

2. In a bowl of a food processor fitted with the blade, chop the almond with 1 cup of the powdered sugar, (careful not to make a paste, don't over chop)

3. Fold in the powdered sugar into the egg whites, alternating with the chopped almond mixture, (reserve 1 tbsp of the almonds to sprinkle on to the top of the cake)

4. Add the vanilla & the lemon zest

5. Pour batter into prepared pan and smoothing the batter so it is evenly distributed

6. Sprinkle the top with the remaining almonds

7. Bake about 40 minutes or until tester comes out clean
cool on cooling rack for at least 30 minutes before serving

Yields about 12 servings

to serve:

Dust with powdered sugar or serve with fresh raspberry or strawberries mixed with rum sauce & sweetened whipped cream