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1
Put whole lemons in a large pot over high heat, cover with cold water, and bring to a boil.
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2
Lower heat to medium and simmer until soft, about 30 minutes.
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3
Drain; transfer to a bowl of ice water.
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4
When lemons are cool, cut into quarters and gently remove seeds, retaining as much juice as possible.
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5
Whirl lemons in a food processor until they become a smooth, thick puree.
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6
Meanwhile, preheat oven to 350F The original recipe said to butter and flour a 9-inch pan with a removable rim.
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7
When I made it, there was far too much batter for my 9-in.
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8
tart pan.
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9
I used a 12-inch pan and still had a little extra.
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10
In a food processor, pulse almonds until nuts resemble coarse cornmeal.
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11
Put in a large bowl and add 1/2 cup flour, baking powder, and salt.
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12
Stir to combine.
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13
In another large bowl, beat together egg yolks and sugar until thick and pale yellow.
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14
Stir in lemon puree and almond extract.
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15
Add almond mixture and stir to combine.
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16
Stir in candied ginger.
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17
Set aside.
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18
In another large bowl, beat egg whites to form firm peaks.
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19
Gently fold egg whites into batter.
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20
Spread batter in prepared pan.
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21
Bake until edges of cake begin to pull away from the sides of the pan, about 1 hour.
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22
Cool on a rack for 15 minutes, then remove from pan and cool completely.
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23
In a small bowl, combine powdered sugar and enough lemon juice to make a glaze.
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24
Spread glaze over cake.
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25
Garnish with lemon slices.
