Instructions
SPECIAL EQUIPMENT: a 9- to 9 1/2-inch springform pan; parchment paper

1. Put oven rack in middle position and preheat oven to 350. Invert bottom of springform pan (to make it easier to slide cake off bottom), then lock on the side and butter bottom and side. Line bottom with a round of parchment paper, then butter parchement.

2. Cook butter in a 1- to 1 1/2-quart heavy saucepan over moderately low heat until it is golden brown and has a nutty fragrance, 10 to 15 minutes (bottom of pan will be covered with brown specks). Remove from heat and cool to warm, about 20 minutes.

3. Pulse almonds with flour in a food processor until finely ground. Beat together egg whites, confectioners sugar, and salt in a large bowl with an electric mixer at medium speed until just smooth (but not foamy), then add almond mixture and beat until just combined. Add butter in a slow stream, beating, then continue beating until batter is combined.

4. Transfer batter to pan and bake until cake begins to pull away from sides of pan and a wooden pick or skewer inserted in center of cake comes out clean, 40 to 45 minutes. Cool in pan on a rack 5 minutes, then remove side and bottom of pan and cool cake completely on rack. Discard parchment and serve.

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Yields: 10 Servings
     Gourmet magazine, February 2007, page 22

notes:  From "Just a Taste" tapas bar, Ithaca, New York.

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