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Lemon Almond Cake

Source of Recipe

Elaine


List of Ingredients

LEMON ALMOND CAKE

Butter/ flour for cake pans
1/4 pound Melted butter
4 ounces Almond paste
= (not marzipan)
2 Egg yolks
1/3 cup Lemon juice
1 1/2 teaspoons Grated lemon zest
4 Eggs
3/4 cup Sugar
1/2 cup Finely ground blanched -- almonds
1/4 cup Cornstarch
= set in a sieve
1/4 cup Apricot preserves
1/2 cup Sliced and toasted almond




Recipe

Preheat oven to 350 degrees. Lightly butter and flour a 9 inch by 1 & 1/2 inch round cake pan. Shake out excess flour. Mix 1 of the yolks with lemon juice and grated lemon zest and mix this into butter. Mix this into almond paste - you may have to use processor to incorporate them fully. Whisk 4 eggs and remaining yolks with sugar in the top part of a double boiler set over simmering, not boiling water. Beat eggs with an electric hand mixer until they have doubled in volume and turned an ivory color. Remove from heat. Whisk 1/4 of this into almond paste batter to lighten it. Then fold in the rest.
Alternating, each, sprinkle nuts and sieve cornstarch into batter and fold in very quickly. Work fast so that you do not deflate eggs. (A trick is to do this with your hands to make sure the thick almond paste batter blends with the lightened egg mixture.) Pour cake batter into prepared cake pan and bake 30 to 40 minutes or until a cake tester, when inserted into the center of the cake, comes out dry. If the cake browns too quickly, cover it loosely with a piece of foil.
Let cake cool in pan for 15 minutes, then unmold and place on a round cardboard. Strain apricot preserves through a fine strainer and heat the apricots gently. Spread apricot preserves just around sides of cake and pat sliced almonds onto apricot preserves. Sift confectioner's sugar over the cakeright before serving. Yield: 8 servings.