1 1/2 c. almonds, blanched
2 tsp. grated lemon peel
3 eggs, lightly beaten
1 1/2 c. flour
12 tbsp. butter, softened
3/4 c. sugar

Pound the almonds in a mortar with the lemon peel, add the remaining ingredients gradually pounding them together to obtain a thick paste. Spread the paste evenly in a buttered cake pan.

Bake in a preheated 325 degree oven for about 1 hour, or until the cake is golden on top.