Almond Cake
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- 3 eggs
- sugar
- 125 g potato flour
- 125 g butter
- 125 g sweet almonds
- grated lemon peel
Instructions
- Pound peeled, dried almonds very fine with a third of the sugar.
- Beat yolks with the rest of the sugar and lemon peel until pale; add potato flour, almonds and melted butter.
- Fold in beaten whites, bake in a ~22 cm pan, and dust with icing sugar when cold.