Lemon Almond Cake

Directions

1. Preheat oven to 350 degrees. Lightly butter and flour a 9 inch by 1 & 1/2 inch round cake pan. Shake out excess flour.
2. Mix 1 of the yolks with lemon juice and grated lemon zest and mix this into butter. Mix this into almond paste - you may have to use processor to incorporate them fully.
3. Whisk 4 Large eggs and remaining yolks with sugar in the top part of a double boiler set over simmering, not boiling water. Beat Large eggs with an electric hand mixer till they have doubled in volume and turned an ivory color.
4. Remove from heat. Whisk 1/4 of this into almond paste batter to lighten it.
5. the mix in the rest. Alternating, each, sprinkle nuts and sieve cornstarch into batter and mix in very quickly. Work fast so which you don't deflate Large eggs. (A trick is to do this with your hands to make sure the thick almond paste batter blends with the lightened egg mix.)
6. Pour cake batter into prepared cake pan and bake 30 to 40 min or possibly till a cake tester, when inserted into the center of the cake, comes out dry. If the cake browns too quickly, cover it loosely with a piece of foil. Let cake cold in pan for 15 min, then unmold and place on a round cardboard.
7. Strain apricot preserves through a fine strainer and heat the apricots gently. Spread apricot preserves just around sides of cake and pat sliced almonds onto apricot preserves. Sift confectioner's sugar over the cake right before serving.
8. Yield: 8 servings.