Almond
& Lime Sponge Cake
(serves
6 - 8)
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Beat together: |
| 6 |
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egg yolks |
| 1 |
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egg white |
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for 5 minutes, until thick. Continue beating
and slowly add: |
| 1/2 |
c |
sugar |
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Stir in: |
| 3/4 |
c |
almonds, ground coarsely in a blender
or coffee grinder |
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rind of 2 fresh limes,
finely grated |
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Pour into a well-greased
deep baking pan, about 6" diameter. Sprinkle with: |
| 1/3 |
c |
cookie crumbs |
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Bake until firm, about 20
to 25 minutes. When done, an inserted toothpick should come out clean.
Turn the oven off and leave the cake in for 5 minutes longer. Unmold carefully
when cooled. |
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Notes &
Variations:
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This recipe was adapted from
"The Art of Mexican Cooking", by Diana
Kennedy, whose books on Mexican Cuisine form the Bible of Mexican cooking.
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Besides being kosher for Passover
(if you omit the cookie crumbs), this cake has a wonderfully custardy texture
and a terrific not-too-sweet taste,
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We used graham cracker crumbs
for the topping, but there are lots of possibilities, including a mixture
of ground nuts dotted with butter.
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