Almond Cake
  Goosecross Cellars Recipe for Chenin Blanc  
2 tablespoons matzo meal, plus more for coating
2 cups blanched almonds
1/2 cup sugar
6 large eggs, separated
1/2 cup light brown sugar
1 teaspoon vanilla extract
3/4 teaspoon almond extract
2 teaspoons grated lemon zest
1/4 cup confectioner's sugar, for dusting

Directions :
Preheat oven to 350 degrees. Grease a 10-inch springform pan. Line the bottom with parchment or wax paper and grease the paper. Evenly coat the bottom and sides with matzo meal, tapping out any excess.

In a food processor, pulse the almonds with 2 tablespoons of matzo meal and 1/4 cup of sugar until very finely ground. In a bowl, beat the egg yolks with the brown sugar and remaining 1/4 cup of sugar at high speed until very light and fluffy, about 3 minutes. At low speed, gradually add the ground almonds, vanilla and almond extracts and the lemon zest.

In a medium bowl, using clean beaters, whip the egg whites with the salt until stiff peaks form. Beat one-fourth of the whites into the yolk mixture to lighten it, then quickly fold in the remaining whites. Scrape the batter into the prepared pan and smooth the surface.

Bake the cake for about 25 minutes, or until a toothpick inserted in the center comes out
clean. Run a small, sharp knife around the side of the cake, transfer it to a rack and let cool completely in the pan. Remove the side of the pan and invert the cake onto a serving plate. Remove the base of the pan, then carefully peel off the paper. Sift confectioner's sugar over the cake before serving.
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