Ingredients
5 eggs, separated
1 cup roasted ground almonds
1 cup sugar
1 teaspoon vanilla
1 1/2 cups flour *
3/4 cup butter
1/2 cup milk *
1 tablespoon baking powder
Pinch of salt
Zest of 1 lemon mixed in 1 tablespoon of sugar
Icing sugar for dusting
* The measurement is approximate
Directions
Preheat oven to 350 degree F.
Melt the butter on low heat. Cool.
Grind roasted whole almonds.
Beat egg whites until stiff. Put aside.
Cream egg yolks with sugar.
Add butter. Beat well.
Add milk.
Add a pinch of salt to the flour.
Add flour and baking powder (If the batter is too thin add more flour, if it's too thick add more milk). Mix well.
With a wooden spatula add the lemon zest (that has been thoroughly mixed with a tablespoon of sugar).
Fold in beaten egg whites.
Pour the cake batter in a springform pan.
Place on middle rack and bake in a 350 degree oven for about 50 minutes or so (The cake is ready when a thin skewer stuck in the middle comes out clean).
Cool.
Sprinkle with icing sugar before serving.
Notes
I thought this was an easy coffee cake to do, until I tried to re-do it, and then I realized that it's not that easy to get right. However, it's well worth the effort, because if it does come out right, it's heavenly. Photo: Mary Melfi. | 
