Flourless lemon-almond cake

Yield: 8 servings

Measure Ingredient
1⅓ cup Almonds, blanched & slivered
8 tablespoons Sugar
4 larges Eggs, separated
5 teaspoons Lemon peel, grated, packed
½ teaspoon Cinnamon, ground
pinch Salt

Preheat oven to 375 F. Butter and flour a 9" round cake pan with 1½" sides. Line bottom of pan with waxed paper. Finely grind the almonds with 2 Tbsp of the sugar in a food processor. Combine the yolks, 2 Tbsp sugar, lemon peel, cinnamon, and salt in medium bowl.

Using electric mixer, beat until thick and smooth, about 2 minutes.

Stir in the almond mixture.

Using clean beaters, beat the egg whites in a large bowl until soft peaks form. Gradually add 4 Tbsp sugar, beating until stiff, but not dry. Fold a large spoonful of whites into the almond mixture. Gently fold in the remaining whites.

Transfer batter to pan. Bake until a tester comes out clean, about 35 minutes. Cool in pan on a rack, turn out on a platter.

Almond and citrus trees cover Majorca's landscape, so it's no surprise that this cake, called Gato, is offered in restuarants all over Palma. It is usually topped with almond ice cream. From: Bon Appetit, May 1995, 'The Mediterranean, A Delicious Voyage of Discovery'. Typed by: Bob 8-{) Submitted By ROBERT WHITE On 04-23-95

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