Lemon Tea Cake - lemon

Method

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