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Almond Lemon Cake
Almond Lemon Cake
(Torta Alle Mandorle e Limoni)
 
 
Ingredients:

3 lemons
3/4 lb (300 grams) finely ground almonds, or 3/4 lb (300 grams) blanched peeled almonds
1 and 1/4 cups (250 grams) sugar
6 eggs, separated and whites whipped to firm peaks
2 teaspoons baking powder
Confectioner's sugar 

Directions:

Wash and scrub the lemons well and gently boil them for an hour. The water will be pale yellow and quite bitter.

Drain the lemons and let cool.

Trim away the stem buttons, and cut them in half width-wise, across the sections.
 
Scoop out and discard the seeds.

Coarsely chop the lemons (skin and all), and put them through a food processor, once with a coarse disk and then with a fine disk.
 
And then, scoop up everything and put it though a wire mesh strainer by rubbing the lemon paste against the mesh with a wooden spoon. The process takes a while, but gives you a fine-grained lemon cream you won't get with a blender.

While you are putting the lemons through the sieve, preheat your oven to 360 F (180 C).

It is preferable if you have ground almonds. Otherwise, divide your blanched peeled almonds into three batches and whir them in your blender until they are powdered.
 
Combine the batches and set them aside.

Soak a sheet of oven parchment, crumple it, wring it out, and use it to line a 9-inch (22 cm) spring pan.

Beat the yolks and sugar in a medium bowl until they are pale yellow and frothy looking, and then beat in the lemon and the powdered almonds.
 
Whip the whites to firm peaks.
 
Fold the beaten whites into the lemon mixture, working the baking powder in too, and pour the batter into the pan.

Bake the cake for about 1 hour, or until a toothpick comes out a bit sticky but dry. Careful, keep an eye on it for the last few minutes, because it can brown suddenly.

When it is done, open the spring pan, remove the sides, and let the cake cool briefly on the base of the pan before dusting it with the confectioner's sugar. Serves 6.

That's it!
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