Figaro Cake
3/4 cup butter or margarine
3 tablespoons confectioners’ sugar
4 eggs, separated
1 1/4 cup flour
Juice and zest from half a lemon
1 teaspoon baking powder
3/4 cup white sugar
1 cup ground nuts
1 1/2 cup apricot jam or marmalade (optional)
Preheat oven to 300 degrees F. Mix the butter with the powdered sugar in a bowl. Add the egg yolks one at a time. While stirring the mixture, add the lemon juice, grated lemon zest, baking powder and flour. Spread on a 13×11-inch pan (mixture should not be thicker than a finger in the pan).
When the dough rises and turns slightly golden, immediately remove pan from the oven and spread a layer of jam on top. In a separate bowl, beat egg whites until frothy, add nuts and white sugar, and pour the mixture on top of the jam. Place pan back in the oven to bake again at the same low temperature. Bake until cake is cooked and brown on top. Remove from oven and cool. When cool, cut into squares and enjoy.
