Lemon Almond Cake

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