A simple but delicious cake recipe:
Beat butter, sugar and egg yolks in a baking bowl until creamy. Add the almond kernels, lemon skin and flour. Pour two-thirds of the dough into a butter-greased, sugar-strewn 260 mm dia. cake springform pan.
Smooth the surface. Spread currant jam on top. Pour remaining batter into a piping bag fitted with a star nozzle. First pipe a grid over the filling, then a border around it. Brush pastry strips with beaten egg yolk and sprinkle with almond slivers.
Put the cake in a heated oven (180 degrees, gas mark 2) on the bottom shelf. Bake for 60 minutes. Remove the cake from the oven, sprinkle with sugar and remove from the mold. Cool and split into 12 pieces. If kept cool and dry, the cake will stay fresh for 3 days.
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