| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
May 1995 |
1 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
Blanched slivered almonds |
| 8 |
T |
Sugar |
| 4 |
|
Eggs, separated |
| 5 |
t |
Packed grated lemon peel |
| 1/2 |
t |
Ground cinnamon |
| 1 |
pn |
Salt |
INSTRUCTIONS
Preheat oven to 375F. Butter and flour 9-inch-diameter cake pan with 1
1/2-inch-high sides. Line bottom of pan with waxed paper. Finely grind
almonds with 2 tablespoons sugar in processor. Combine yolks, 2
tablespoons sugar, lemon peel, cinnamon and salt in medium bowl. Using
electric mixer, beat until thick and smooth, about 2 minutes. Stir in
almond mixture. Using clean beaters, beat egg whites in large bowl
until soft peaks form. Gradually add 4 tablespoons sugar, beating
until stiff but not dry. Fold large spoonful of whites into almond
mixture. Gently fold in remaining whites. Transfer batter to pan. Bake
until tester inserted into center comes out clean, about 35 minutes.
Cool in pan on rack. Turn out onto platter. Remove waxed paper.
Serves 8. Bon Appetit May 1995 Converted by MC_Buster. Per serving:
652 Calories (kcal); 18g Total Fat; (24% calories from fat); 22g
Protein; 103g Carbohydrate; 748mg Cholesterol; 356mg Sodium Food
Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat;
6 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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