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Finely grind the almonds in a food processor.
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With an electric mixer, beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests and almond extract. Add the ground almonds and mix very well.
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3
With clean beaters, beat the egg whites in a large bowl until stiff peaks form. Fold them into the egg and almond mixture (the mixture is thick, so that you will need to turn it over quite a bit into the egg whites).
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4
Grease an 11-inch springform pan, preferably nonstick, with butter and dust it with flour. Pour in the cake batter, and bake into a preheated 350u00b0F for 40 minutes, or until it feels firm to the touch. Let cool before turning out.
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Just before serving, dust the top of the cake with confectioners' sugar. Or, if you like, cut a St. James cross out of paper. Place it in the middle of the cake, and dust the cake with confectioners' sugar, then remove the paper.
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Variations Add 1 teaspoon cinnamon to the egg yolk and almond mixture.
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Majorca has a similar almond cake called gato d'Ametla, which is flavored with the grated zest of 1 lemon, 1 teaspoon cinnamon, and sometimes a few drops of vanilla extract.
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In Navarre, the cake is covered with apricot jam.
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Read More http://www.epicurious.com/recipes/food/views/Almond-Cake-366229#ixzz1UT96f0f5
