Almond Cake No. 2

Name: Almond Cake No. 2
Ingredients: 1 pound Powdered sugar (Originally 'ground sugar'.); 1 pound Butter (Softened.); 1/2 pound Wheat flour (all-purpose or cake flour) (Originally 'Mill's number 1 wheat flour'.); 10 ounces Sweet almonds (Originally '25 tolas'. Blanched and ground.); 1 teaspoon Almond extract (Originally '2.5 tolas bitter almond seeds'. Substituted with extract for safety as raw bitter almonds can be toxic.); 2 teaspoons Brandy or Sweet Wine (Plus extra for grinding almonds if needed.); 1 teaspoon Lemon juice (Strained.); 1/2 lemon Lemon zest (Finely chopped peel.); 12 whole Eggs (Separated into yolks and whites.); 1 tablespoon Butter (For greasing the mold. Quantity estimated.)

This rich and dense almond cake combines the nutty sweetness of ground almonds with the brightness of lemon zest and brandy for a sophisticated dessert. The traditional preparation uses a dozen eggs to provide structure and moisture, resulting in a texture similar to a classic torte or heavy pound cake. Lightly roasting the flour before mixing adds a subtle nutty depth that complements the almonds perfectly.

Ingredients

1 pound Powdered sugar (Originally 'ground sugar'.)
1 pound Butter (Softened.)
1/2 pound Wheat flour (all-purpose or cake flour) (Originally 'Mill's number 1 wheat flour'.)
10 ounces Sweet almonds (Originally '25 tolas'. Blanched and ground.)
1 teaspoon Almond extract (Originally '2.5 tolas bitter almond seeds'. Substituted with extract for safety as raw bitter almonds can be toxic.)
2 teaspoons Brandy or Sweet Wine (Plus extra for grinding almonds if needed.)
1 teaspoon Lemon juice (Strained.)
1/2 lemon Lemon zest (Finely chopped peel.)
12 whole Eggs (Separated into yolks and whites.)
1 tablespoon Butter (For greasing the mold. Quantity estimated.)

Instructions

1Blanch and peel the sweet almonds. Grind them finely, adding drops of brandy or wine gradually to prevent them from becoming oily. Lightly roast the wheat flour in a dry pan over low heat just until it is dry and warm (do not brown), then let it cool. Preheat oven to 350°F (175°C).
2Separate the eggs. Whip the egg whites until they form stiff peaks. In a separate bowl, beat the egg yolks with a fork until they are thin and fluid. In a large mixing bowl, cream the butter until it is soft and smooth.
3Mix the ground almonds thoroughly with the roasted flour. To the creamed butter, add the sugar, beaten egg yolks, almond extract, lemon juice, lemon zest, and the 2 teaspoons of brandy. Mix well. Gradually stir in the flour-almond mixture until fully combined. Finally, gently fold in the stiff egg whites until no white streaks remain.
4Grease a cake mold with butter. Pour the batter into the mold, leaving some space at the top for rising. Bake in the preheated oven at 350°F (175°C) for 50 to 60 minutes, or until the cake is a rich golden brown and a tester inserted into the center comes out clean.