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Italian Almond Cake (Gluten-Free)

2-½ cups whole blanched almonds (or 13 oz. almond meal) 1-½ cups sugar
7 eggs
pinch salt
grated rind of one lemon
1 teaspoon vanilla extract
confectioners sugar to dust cake

If using whole almonds, grind into a fine paste in a food processor. Add sugar and process to blend. Place 3 whole eggs and 4 egg yolks in a large bowl, reserving whites. Beat with an electric mixer while slowly adding the almond paste. Mix

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until fluffy. Add salt, lemon rind and vanilla. Whip the egg whites until stiff but not dry and fold into the mixture. Butter a 9 or 10 inch springform pan, and line with well-buttered parchment (or wax) paper. Pour the batter into the pan. Bake in a 350 degree oven for 45 minutes, or until toothpick comes out dry when inserted in the center of the cake. Cool. Turn the cake out of pan upside down into a serving dish, and carefully remove parchment. Dust with the confectioners sugar.

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1 Response:

 
trish
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
11 Nov 2008 6:37:29 PM PST
This is a GREAT recipe - works every time and reminds me of the ones I had as a child.




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