Italian Almond Sponge Cake

submitted by butterflydog
from NY, US

1 2/3 cups finely chopped blanched almonds
1 cup plus 2 Tbsp granulated sugar
8 whole egg plus another 3 egg yolks
1 1/4 cups plus 2 Tbsp all purpose flour
Grated zest of 2 lemons
powder sugar for garnish

This is a simple almond sponge cake which lends itself to be garnished or
embellished as you desire. Butter and flour a 10 inch springform pan. Preheat oven
to 350F. In a food processor combine the almonds and 1/3 cup sugar and process
until finely ground and set aside. Beat the 8 whole eggs and 3 egg yolks with
remaining sugar until very thick and pale yellow. Gradually add in the almond
mixture, flour and lemon zest. Spoon into the prepared pan. Bake about 45 to 50
minutes or cake tested done in center with a wooden toothpick. Remove frrm oven and
let cool completely. Release sides of pan and remove cake to a serving platter.
Dust with powder sugar, glaze if desired or serve with fresh fruit creme fraice or
pached fruit. Yield, one average sized cake to yield 8 to 10 servings. Cake may be
fozen. Note there is no baking powder in the recipe.


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