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Ingredients
- 1 1/3 c. blanched slivered almonds
- 8 Tbsp. sugar
- 4 lrg Large eggs, separated
- 5 tsp packed grated lemon peel
- 1/2 tsp grnd cinnamon
- 1 pch salt
Directions
- Preheat oven to 375F.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 Tbsp. sugar in processor. Combine yolks, 2 Tbsp. sugar, lemon peel, cinnamon and salt in medium bowl. Using mixer, beat till thick and smooth, about 2 min. Stir in almond mix. Using clean beaters, beat egg whites in large bowl till soft peaks form. Gradually add in 4 Tbsp. sugar, beating till stiff but not dry.
- Fold large spoonful of whites into almond mix.
- Gently mix in remaining whites. Transfer batter to pan. Bake till tester inserted into center comes out clean, about 35 min. Cold in pan on rack. Turn out onto platter. Remove waxed paper. Serve topped with Buttered Almond ice cream.
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