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1
Baking Preparations: Position rack in lower third of oven; preheat oven to 350F.
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2
Using a paper towel, generously grease the bottom and sides of the pan with solid shortening.
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Dust generously with all-purpose flour, shake to coat, and tap out the excess.
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4
Ingredient Preparations: Pour the flour, baking powder, baking soda, and salt in that order into a triple sifter.
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5
Sift onto a sheet of waxed paper to distribute the ingredients evenly; set aside.
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6
Process the unblanched almonds in a nut grinder such as a Mouli or other rotary-type grater until the mixture has the consistency of cornmeal; you need 3/4 cup ground.
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7
Crack the eggs into a small bowl, and whisk just to combine the yolks and the whites.
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Pour the yogurt into a liquid cup measure.
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Grate only the yellow part of the lemon for the zest.
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10
Place the butter in the bowl of a heavy-duty mixer.
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Making the Cake: With the flat beater (paddle), cream the butter on medium speed (#5) until it is lighter in color, clings to the sides of the mixing bowl, and has a satiny appearance (about 30 to 45 seconds).
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Maintaining the same speed, slowly add the granulated sugar.
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When all the sugar is added, stop the machine, and scrape the mixture clinging to the sides down into the center of the bowl.
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Continue to cream at the same speed or until the mixture is very light in color and fluffy in appearance, for 4 to 5 minutes.
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15
With the mixer at medium speed (#5), pour in the eggs, cautiously at first, tablespoon by tablespoon, as if you were adding oil when making mayonnaise.
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If at any time the mixture appears watery or shiny, stop the flow of eggs, and increase the speed until a smooth, silken appearance returns.
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Then decrease the speed to medium, and resume adding eggs.
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Continue to cream, stopping the mixer and scraping the sides of the bowl at least once.
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When the mixture appears fluffy, light in color, and velvety and has increased in volume (about 2 to 3 minutes total from the time you began adding the eggs), detach the beater and bowl.
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Tap the beater against the edge of the bowl to free the excess.
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Then stir in the almonds and lemon zest with a rubber spatula.
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22
Using the rubber spatula, stir in one-third of the flour mixture.
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Then add one-half of the yogurt, stirring to blend together.
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Repeat, alternating dry and liquid ingredients, ending with a final addition of flour.
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Scrape the side of the bowl often, and mix until smooth after each addition.
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26
Baking the Cake: Spoon the batter into the pan, and spread it level with the rubber spatula.
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Bake for 45 to 50 minutes, or until the cake springs back slightly when touched lightly in the center, the sides begin to contract from the pan, and a wooden toothpick inserted in the center comes out free of cake.
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28
Cooling the Cake: Place the cake on a rack to cool for 5 to 10 minutes.
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With mitts, tilt and rotate the pan, and gently tap it on the counter to see if the cake is releasing from the sides.
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If not, or if in doubt, run a small metal spatula or the thin blade of a table knife between the outer cakes edge and the metal rim, freeing the sides and allowing air to get under the cake as it is rotated.
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Cover the cake with a cooling rack, invert it onto the rack, and carefully lift the pan to remove.
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Cool completely.
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Finishing the Cake: Measure the powdered sugar, and sift it into a 1-quart mixing bowl to remove any lumps.
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Add the water and raspberry jam and stir with a rubber spatula.
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Coat the entire surface of the cooled cake with a pastry brush, if desired.
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36
Toss the whole almonds with the remaining glaze, and place each one strategically on the cake to decorate it.
