Lemon Almond Cake

Makes 12 servings.

Ingredients

 * 1 cup toasted blanched almonds
 * 1½ cups sugar
 * ½ cup matzo cake meal
 * ½ tsp salt
 * 9 large eggs, yolks and whites in separate bowls
 * 1½ tsp + ¼ cup lemon juice
 * ⅓ cup canola oil
 * 1 tbs grated lemon peel
 * 2 lemons

Directions

 * 1) Heat oven to 350 degrees. You will need a 10 inch tube pan with removable tube insert.
 * 2) Process almonds and ¼ cup sugar in a food processor until nuts are finely ground.
 * 3) Mix with matzo meal and salt.
 * 4) Beat egg whites until foamy.
 * 5) Add 1½ tsp lemon juice until soft peaks form.
 * 6) Add ¼ cup sugar, beat until stiff.
 * 7) Set aside.
 * 8) Beat yolks, 1 cup sugar, ¼ cup lemon juice, the oil and peel to blend.
 * 9) Fold in ¼ the whites, then nut mixture.
 * 10) Fold in remaining whites, pour into ungreased pan.
 * 11) Bake 55 min. or until top is browned and dry and cake springs back when touched.
 * 12) Place upside down on neck of a bottle to cool.
 * 13) To unmold---run a knife around edge and inner tube.
 * 14) Invert pan on serving plate, shake to release cake.
 * 15) Thinly slice 2 lemons.
 * 16) Bring 2 cups each sugar and water to a boil in a skillet.
 * 17) Add lemons, reduce heat and simmer 25 min. or until slices are translucent.
 * 18) Cool in syrup.
 * 19) Just before serving---add garnishes of candied lemon slices, whole raspberries and mint leaves.

Contributed by:

 * Catsrecipes Y-Group