Almond lemon torte
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Dwigans fwds07a | ||
| Cake | ||
| 7 | larges | Eggs -- separated |
| ¾ | cup | Sugar |
| 2 | cups | Almonds, coarsely ground |
| Blanched or unblanched | ||
| Rind of a large lemon | ||
| Glaze | ||
| 1 | large | Egg yolk |
| ½ | cup | Lemon juice |
| ½ | cup | Sugar |
| Rind of 1 lemon | ||
| 1 | teaspoon | Butter |
Directions
Cake: Preheat oven to 325. Beat the egg whites until they are stiff, and set them aside,. Beat the egg yolks, slightly and mix them well with the sugar, then add the ground almonds and lemon rind. Fold in the egg whites. Grease and flour with matzah meal Glaze: A few minutes before removing the cake from the oven, beat together the egg yolk, juice, sugar and rind, then place the mixture in a saucepan and boil it, stirring constantly until it thickens.
Stir in the butter. With a toothpick, poke holes in th Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman