Source: Angela Lowry

2-1/2 cups whole blanched almonds (or 13 oz. almond meal)

1-1/2 cups sugar

7 eggs

pinch salt

grated rind of one lemon

1 tsp vanilla extract

confectioners' sugar to dust cake

If using whole almonds, grind into a fine paste in a food processor. Add sugar and process to blend. Place 3 whole eggs and 4 egg yolks in a large bowl, reserving whites. Beat with an electric mixer while slowly adding the almond paste. Mix until fluffy. Add salt, lemon rind and vanilla. Whip the egg whites until stiff but not dry and fold into the mixture. Oil a 9 or 10 inch springform pan, and line with well-oiled parchmont (or wax) paper. Pour the batter into the pan. Bake in a 350 degree oven for 45 minutes, or until toothpick comes out dry when inserted in the center of the cake. Cool. Turn the cake out of pan upside down into a serving dish, and carefully remove parchmont. Dust with the confectioners' sugar.