1 1/3 c Blanched slivered almonds
8 tb Sugar
4 lg Eggs; separated
5 ts Packed grated lemon peel
1/2 ts Ground cinnamon
1 pn Salt
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 tablespoons sugar in processor. Combine yolks, 2 tablespoons
sugar, lemon peel, cinnamon and salt in medium bowl. Using electric mixer,
beat until thick and smooth, about 2 minutes. Stir in almond mixture. Using
clean beaters, beat egg whites in large bowl until soft peaks form.
Gradually add 4 tablespoons sugar, beating until stiff but not dry. Fold
large spoonful of whites into almond mixture. Gently fold in remaining
whites.
Transfer batter to pan. Bake until tester inserted into center comes out
clean, about 35 minutes. Cool in pan on rack. Turn out onto platter. Remove
waxed paper.
Serves 8.
Yields
1 servings