1/2 c. slivered almonds
3/4 c. granulated sugar
1 1/4 c. creamed cottage cheese (4% milk fat)
2 lg. eggs, yolks & whites separated
3 tbsp. lemon juice
2 tsp. freshly grated lemon peel
1/3 c. uncooked instant farnina
1/4 c. butter, room temperature
1/2 c. golden raisins
For Garnish: Orange slices, grapes & toasted whole almonds

Heat oven to 325 degrees. Grease an 8 or 9 inch round cake pan; line bottom with waxed paper. Grease paper and lightly flour paper and pan.

In a blender or food processor, process almonds with sugar until ground fine. Add cottage cheese, egg yolks, lemon juice and peel. Process until smooth. Add farina and butter; process until thoroughly blended.

Beat egg whites in medium size bowl with electric mixer until soft peaks form when beaters are lifted. Pour cheese mixture into egg whites and add raisins. Fold ingredients gently with rubber spatula until no whites are visible.

Pour into prepared pan. Bake 40-45 minutes until top of cake looks dry and pick inserted near center comes out clean. Cool in pan on rack. Invert onto serving plate. Peel off waxed paper. Refrigerate if not serving within 1 hour. To serve, garnish with oranges, grapes and almonds. Makes 8 servings.