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Ingredientes
- 2 c. Blanched almonds
- 3 Tbsp. Butter
- 2/3 c. Sugar
- 6 x Large eggs Grated rind of 1 lemon
- 1/4 tsp Powdered cinnamon
- 1/4 c. Sugar for topping
Direcciones
- Preheat oven to 425 degrees. Mix butter with sugar and cinnamon. Separately, beat Large eggs with grated lemon rind till foamy. Grind almonds to fine paste in electric blender or possibly mortar. Add in all but 1/4 c. almonds and beaten Large eggs to butter and sugar mix (reserve remaining almonds for topping). Mix only sufficient to blend well. Pour into 9-inch round cake pan that has been lightly buttered and sprinkled with flour. Bake 25 to 30 min in 425 degree oven. Cake is done when a toothpick inserted in the middle comes out clean and cake springs back if pressed with a finger. Invert cake till it cools before removing.
- Place cooled cake on cookie sheet, coat top of cake with the remaining grnd almonds and 1/2 c. sugar, and place under broiler till topping forms a light crust. Don't allow sugar to caramelize: it should merely brown and harden slightly. The cake should be coarse-grained and of a rich yellow color.
- This recipe makes a high, round one-layer cake, 9-inches in diameter.
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