Italian Almond Cake

Makes 10 servings.

2/3 cup toasted ground almonds
1/2 cup cake flour
1 teaspoon baking powder
3 large eggs, separated
3 tablespoons warm water
1/2 cup granulated sugar
1 tablespoon fresh lemon juice
1 tablespoon grated lemon peel
1/4 cup almond-flavored liqueur or orange juice

Topping and Glaze:
1/4 cup coarsely chopped blanched almonds
3 to 4 drops green food coloring
1 large egg white
1 cup confectioners' sugar
1/2 teaspoon almond extract

Heat oven to 350 degrees F. Grease a 9-inch springform pan. Dust with flour; tap out excess.

Mix together nuts, flour and baking powder.

Beat together egg yolks and warm water at medium speed until thick and foamy. Beat in sugar, lemon juice and lemon peel.

Fold nut mixture into egg yolk mixture.

Using clean beaters, beat egg whites at medium speed until stiff, but not dry, peaks form. Fold one-quarter beaten egg whites into batter. Fold in remaining whites. Spread batter in prepared pan; smooth top.

Bake cake until golden, 25 minutes. Transfer pan to a wire rack to cool slightly. Loosen cake by rnning a metal spatula around sides of pan. Remove sides of pan. Transfer cake to rack to cool completely.

Place cake on a serving plate. Pierce top of cake several times with a fork. Drizzle liqueur over cake.

To prepare topping, mix together chopped nuts and food coloring. Let stand until dry.

To prepare glaze, beat egg white until foamy. Stir in confectioners' sugar and almond extract until smooth. Spread glaze evenly over top of cake. Immediately sprinkle colored nuts over the top. Let stand until set.