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Almond Macaroon Cake
Serves 12
4 1/2 cups sliced almonds
11/2 cups plus 2 Tbs. confectioners or granulated sugar
6 egg whites
1 tsp. grated lemon zest
Heat oven to 350 degrees. Grease a 9-inch springform pan and line with parchment paper. Grease paper. Add 3/4 cup of sliced almonds and rotate pan to coat the bottom.
In a food processor, grind the remaining almonds with the 1/2 cups of sugar and lemon zest.
In a large bowl, beat egg whites until foamy. Add remaining sugar gradually and beat until stiff peaks form. Fold in rest of sliced almonds carefully. Pour into prepared pan. Smooth the top. Bake in middle of oven until top is brown and center springs back when touched lightly. Place on cooling rack to cool. Remove sides and invert cake so sliced almonds are on top. Serve with berries or fruit compote.
(Louise Fiszer)
J. does not guarantee that all recipes posted on its Web site will adhere to the highest standards of kashrut. We reserve the right to edit, remove or reject submitted recipes.
4 1/2 cups sliced almonds
11/2 cups plus 2 Tbs. confectioners or granulated sugar
6 egg whites
1 tsp. grated lemon zest
Heat oven to 350 degrees. Grease a 9-inch springform pan and line with parchment paper. Grease paper. Add 3/4 cup of sliced almonds and rotate pan to coat the bottom.
In a food processor, grind the remaining almonds with the 1/2 cups of sugar and lemon zest.
In a large bowl, beat egg whites until foamy. Add remaining sugar gradually and beat until stiff peaks form. Fold in rest of sliced almonds carefully. Pour into prepared pan. Smooth the top. Bake in middle of oven until top is brown and center springs back when touched lightly. Place on cooling rack to cool. Remove sides and invert cake so sliced almonds are on top. Serve with berries or fruit compote.
(Louise Fiszer)
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