Butter and flour for cake
-pans
1/4 lb Melted butter
4 oz Almond paste (not marzipan)
2 Egg yolks
1/3 c Lemon juice
1 1/2 ts Grated lemon zest
4 Whole eggs
3/4 c Sugar
1/2 c Finely ground blanched
-almonds
1/4 c Cornstarch, sifted
1/4 c Apricot preserves
1/2 c Sliced and toasted almond
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.
the 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 cake
right before serving.
Yield: 8 servings.
Yields
8 Servings