Mrs. Fleisher's almond cake

Makes one 9-inch cake

CAKE

	Vegetable spray (for the pan)
	Flour (for the pan)
8	ounces (1 1/2 cups) whole almonds
1	cup sugar
6	eggs, separated
1	teaspoon grated lemon rind
	Pinch of ground cloves

1. Set the oven at 350 degrees. Coat a 9-inch springform pan with vegetable spray. Line the bottom with a parchment paper round cut to fit it. Spray again, then dust with flour, tapping out the excess.

2. In a food processor, combine the almonds and 1/2 cup of the sugar. Work the mixture until it is fine.

3. In an electric mixer, beat the egg whites until stiff but not dry. Transfer them to a bowl.

4. In the mixer, fitted with a paddle attachment if you have one, combine the egg yolks and remaining 1/2 cup sugar. Beat at medium speed for 5 minutes or until light and fluffy. Beat in lemon rind, cloves, and almond mixture.

5. Add 1/4 of the whites and fold them into the almond batter to lighten it. Gently fold in the remaining whites.

6. Transfer the batter to the pan and smooth the top. Bake for 35 to 45 minutes or until a skewer inserted into the center of the cake comes out clean. Cool on a wire rack 15 minutes.

7. Run a knife gently around the edge of the cake. Unlock the spring and lift off the ring. Let the cake cool for 30 minutes.

8. Invert the cake onto another rack, peel off paper, and set right side up. Leave to cool completely.

FILLING AND GLAZE

3/4	cup apricot preserves or jam
1/2	cup plus 2 tablespoons sugar
1/2	cup water
4	ounces bittersweet chocolate, chopped

1. In a saucepan over low heat, warm the jam. Strain it, using a spoon to press the jam through; set aside.

2. In a heavy saucepan over medium heat, combine the sugar and water. Bring to a boil and remove from the heat. Add the chocolate and stir until the chocolate melts.

3. Return the saucepan to medium heat. Continue stirring for 3 minutes or until the mixture returns to a boil, thickens, and turns shiny. Cool for 10 minutes. The glaze will thicken as it sits.

4. With a serrated knife, cut the cake into 2 horizontal layers. Set the bottom layer on a cake plate. Place four strips of wax or parchment paper under edges of the cake. Use a metal spatula to spread the jam on the bottom cake layer. Set the top layer on right side up.

5. Pour the chocolate glaze over the cake, letting it run down the sides. If the sides are not adequately covered, spread glaze with a metal spatula. Let the glaze set, then transfer the cake, uncovered, to the refrigerator.

6. About 15 minutes before serving, carefully pull strips of wax paper from bottom of cake.