Flourless sponge cake recipe...

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below G=E2teau aux amandes Flourless Almond Cake Pronounced: gah toe / oh / zah mahnd

INGREDIENTS:

• 1-1/2 cups + 1/4 cup sliced almonds * 3/4 cups + 2 Tablespoons confectioners' sugar * 4 large egg whites * 1/4 teaspoon salt * 3/4 teaspoon almond extract * cooking spray for cake pan

PREPARATION: Preheat oven to 325=B0F. Cut an 8-inch circle from waxed or parchment paper to line the bottom of the cake pan.

1=2E Pour 1-1/2 cups of almonds and 3/4 cup of confectioners' sugar into the bowl of a food processor. Process until finely ground.

2=2E Using an electric mixture and a clean bowl, beat egg whites until soft peaks form.

3=2E Gradually add the remaining 2 tablespoons of confectioners' sugar and beat until the peaks are stiff and glossy. Beat in the almond extract.

4=2E Sprinkle half of the almond/sugar mixture over the egg whites and using a rubber spatula fold them in. Repeat with remaining almonds.

5=2E Spray the cake pan with the cooking spray. Line with the paper round and spray it also.

6=2E Sprinkle the pan evenly with the remaining 1/4 cups of sliced almonds. Gently spread the batter into the pan and tap the pan on the counter to remove any air bubbles.

7=2E Bake 40 to 45 minutes. The cake should be golden and firm in the center.

8=2E Allow to cool completely in the pan.

To serve:

Cut into slices and serve.