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Almond Cake

4 servings

Ingredients

• 500 g Sweet almonds (fresh)
• 15 g Bitter almonds
• 375 g Sugar (sifted)
• 12 pcs Eggs
• 1 pcs Lemon
• 1 tsp Mace
• 2 tbsp Potato flour (sifted, heaped)

Instructions

1. Blanch, peel, wash, dry, and grind the almonds.
2. Beat the egg yolks with sugar, grated lemon zest, lemon juice, and mace for a while, add the almonds, and stir the mixture evenly and continuously in one direction for half an hour.
3. Lightly fold in the stiffly beaten egg whites, then the potato flour.
4. Immediately fill into the prepared mold and bake at medium heat for one and a quarter hours, without disturbing the cake; the bottom heat should not be stronger than the top heat.
5. Afterwards, coat with royal icing or decorate with thinly sliced bitter orange peel.

Modernized from a treasured 19th-century German cookbook.