Almond Sponge Cake

Name: Almond Sponge Cake
Ingredients: 8 ounces Almonds (Originally '0.5 Sher'. Blanched and peeled.); 12 large Eggs (Fresh eggs.); 3 cups Powdered sugar (Originally 'weight of 12 whole eggs'. Estimated based on standard egg weight (approx 600g).); 2 cups All-purpose flour (Originally 'weight of 5 whole eggs' of mill's #1 wheat flour. Estimated approx 250g.); 1 1/2 cups Fine semolina (Suji/Rava) (Originally 'weight of 5 whole eggs'. Estimated approx 250g.); 3 lemons Lemon zest (Finely cut peel.); 2 teaspoons Lemon juice (Strained.); 1 teaspoon Brandy; 2 tablespoons Butter (For greasing the mold. Quantity estimated.)

A grand historical sponge cake that marries the nuttiness of ground almonds with the unique textural blend of fine semolina and wheat flour. Leavened naturally by a dozen eggs and brightened with the zest of three lemons and a splash of brandy, this recipe yields a tall, golden, and aromatic dessert. The result is a rich yet airy cake that serves as a perfect centerpiece for festive gatherings or an elegant tea service.

Ingredients

8 ounces Almonds (Originally '0.5 Sher'. Blanched and peeled.)
12 large Eggs (Fresh eggs.)
3 cups Powdered sugar (Originally 'weight of 12 whole eggs'. Estimated based on standard egg weight (approx 600g).)
2 cups All-purpose flour (Originally 'weight of 5 whole eggs' of mill's #1 wheat flour. Estimated approx 250g.)
1 1/2 cups Fine semolina (Suji/Rava) (Originally 'weight of 5 whole eggs'. Estimated approx 250g.)
3 lemons Lemon zest (Finely cut peel.)
2 teaspoons Lemon juice (Strained.)
1 teaspoon Brandy
2 tablespoons Butter (For greasing the mold. Quantity estimated.)

Instructions

1Blanch and peel the almonds, then grind or crush them very finely.
2Preheat the oven to 350°F (175°C). Generously grease a deep cake mold, round tin, or lined vessel with butter.
3Separate the eggs. Beat the yolks thoroughly. In a separate clean bowl, beat the egg whites until they form a stiff froth (stiff peaks).
4Gradually mix the sugar into the eggs. Then, mix in the semolina first, followed by the flour, beating well to combine.
5Add the remaining ingredients to the batter: the finely ground almonds, lemon zest, lemon juice, and brandy. Mix until fully incorporated.
6Pour the mixture into the prepared mold, ensuring there is at least two inches of space left at the top for the cake to rise. Bake in the preheated oven until the cake is a nice golden red color and a tester comes out clean (approximately 45 to 60 minutes).