aka "Bizcocho de Almendra sin Harina"
from
https://www.tienda.com/recipes/noflouralmondcake.html
9 oz almonds, skins on
Thinly pared strip each of lemon and orange zest
About 2 tbsp of lard
1 tbsp flour
6 eggs
9 oz extra fine sugar = 1 cup + 3 tablespoons
the day before you make the cake:
Skin the almonds
blanch them till the skin loosens, transfer them to a bowl of cold water to cool and slip off the skins.
How to blanch almonds: (takes 1 hour)
1) boil water
2) place almonds in boiling water for 1 minute
3) remove almonds from water; drain and dry
4) remove skins (1 hour by hand)
Leave the almonds soaking overnight in cold water and the next day dry them well with a cloth--but do not dry them out in the oven or sun.
day of cake making:
Blanch the zest. Grind the almonds in a food processor or an old-fashioned hand mincer, adding the zest as you go. Preheat the oven to 450 degrees F.
Grease a shallow spring-release or plain cake pan (around 13 inches diameter and 3 inches deep) with lard and dust it with flour.
Separate the yolks from the whites. Beat together the yolks, sugar and ground almonds in a food processor.
Whisk the egg whites to dry peaks, fold them into the cake mixture and pour into the prepared pan.
Put into the oven, turn down the heat to 300 degrees F and bake for half an hour or until a fine skewer stuck into the center of the cake comes out clean. Turn onto a rack and leave to cool.
yield 1 cake
Note: flavor is light, so other fruit flavors could replace almonds and lemon