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Almond cake



  • 3 cups chopped almonds
  • 3 rusks, crumbed
  • ½ small wineglass of cognac
  • 8 eggs
  • 1 ½ cups sugar
  • 2 tsp baking powder
  • Zest of a lemon
  • 1 pinch of salt
  • 2 cups sugar
  • Juice of half a lemon
  • Juice of half a lemon


Beat the sugar with the egg yolks until the mixture whitens. Dissolve the baking powder in the cognac and add to the mixture along with the almonds, crumbed rusks, and lemon zest. Beat the egg whites to a stiff meringue and add to the mixture along with the salt. Pour the mixture into a buttered cake tin and bake in a moderate oven for about 45 minutes. Meanwhile, prepare the syrup and pour it over the cake as soon as it is removed from the oven.

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