Made this cake to take to work. Didn't have enough daylight in the morning to get a good photo.
Maybe next time.
But it got rave reviews.
Compliments of JennaDish
from Essentials of Classic Italian Cooking by Marcella Hazan
10 ounces shelled, unpeeled almonds, about 2 cups
1 1/3 cups granulated sugar
8 egg whites
The peel of 1 lemon grated without digging into the white pitch beneath
6 Tablespoons flour
An 8- or 9-inch springform pan
Butter for greasing the pan
Preheat oven to 350 degrees.
Put the almonds and sugar in a blender or food processor and grind to a fine consistency, turning the motor on and off.
Beat the egg whites together with 1/2 teaspoon salt until they form stiff peaks.
Add the ground almonds and the grated lemon peel to the egg whites, a little bit at a time, folding them in gently, but thoroughly. The whites may deflate a bit, but if you mix carefully there should be no significant loss of volume.
Add the flour, shaking a little of it at a time through a strainer, and again, mixing gently.
Thickly smear the pan with butter. Put the cake batter into the pan, shaking the pan to level it off. Place the pan int he middle level of the preheated oven and bake for 1 hours. Before taking it out of the oven, test the enter of the cake by piercing it with a toothpick. If it comes out dry, the cake is done. If it does not, cook a little longer.
When done unlock the pan and remove the hoop. When the cake has cooled somewhat, and it is just lukewarm, loosen it from the bottom of the pan. Serve when it is completely cold. It will keep quite a while if stored in a biscuit box. [or a cake taker, I presume]