Almond-Rose Cake
2 cups white pastry flour
1 2/3 cups sugar
1/2 lb butter
5 eggs
2 oz almonds
2 Tbsp rosewater
1/2 tsp salt
Preheat the oven to 350F. Thoroughly grease a tall 8" springform pan.
Blanch the almonds in boiling water quickly to slip off the skins, then
chop very finely. Put 2/3 cup of the sugar and the butter in a medium-sized
bowl and cream well. (I use a wooden spoon and cream manually.) In a
second,
larger bowl, whisk the eggs with the remaining sugar until it is at least
double in volume, pale lemon in color, and very foamy. Add the salt, then
flold in the flour slowly. Fold in the creamed butter. Divide the batter
evenly between the 2 bowls and add the chopped almonds to one and the
rosewater to the other. Spoon the batters alternately into the pan. Bake
for
1 1/2 hour or until the top of the cake is quite dark and a thin skewer
inserted in the center comes out more or less clean. Cool the cake
completely
on a cooling rack.
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