I was very excited to make this cake. I love almonds and almond desserts. This dessert is made with ground almonds, sugar, lemon zest, whipped egg whites and just 3/8 cup of flour. All of the ingredients are gently folded into the egg whites. The batter is spread in a buttered springform pan and baked. The cake is served completely cooled.
The cake was light, moist, sweet, and lemony. However, it did not taste like almonds at all. It only tasted like lemon. I could tell the almonds are in there because it is a little chewy. It reminds me of a macaroon. I’m not sure why the almond flavor is drowned out by the lemon peel. I bought a fresh bag of almonds from a store with high turnover. I tasted them before using. I did get raw almonds. Perhaps I should have toasted them before grinding. I would not call this cake a failure but I would not call it a success either.