Almond & Lime Sponge Cake
(serves 6 - 8)
Beat together:
6 egg yolks
1 egg white
  for 5 minutes, until thick. Continue beating and slowly add: 
1/2 c sugar
  Stir in:
3/4 c almonds, ground coarsely in a blender or coffee grinder
  rind of 2 fresh limes, finely grated
  Pour into a well-greased deep baking pan, about 6" diameter. Sprinkle with: 
1/3 c cookie crumbs
  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. 
Notes & Variations:
  1. This recipe was adapted from "The Art of Mexican Cooking", by Diana Kennedy, whose books on Mexican Cuisine form the Bible of Mexican cooking.
  2. 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,
  3. We used graham cracker crumbs for the topping, but there are lots of possibilities, including a mixture of ground nuts dotted with butter.