1¼ cups granulated sugar
1 teaspoon cinnamon
½ teaspoon ground cloves
½ teaspoon ground allspice
½ teaspoon ground dry ginger
¼ teaspoon kosher salt
6 egg yolks
1 teaspoon vanilla extract
Zest of ½ orange
Zest of ½ lemon
1 cup (2 sticks) unsalted butter, melted
½ cup toasted and finely ground almonds
2 cups all-purpose flour (sifted, then measured)
2 tablespoons turbinado or raw sugar
Whole almonds, to garnish
Heat the oven to 325 degrees. Coat a 9-inch cake pan with baking spray, then line the bottom with a circle of baking parchment.
In a medium bowl, whisk together the sugar, cinnamon, cloves, allspice, ginger and salt. Add the egg yolks, vanilla and both zests. Whisk until smooth, pale and slightly thickened. Gently whisk in the melted butter, then stir in the ground almonds. Gently fold in the flour, just until combined.
Spoon the mixture into the prepared pan and smooth the top. Sprinkle the raw sugar over the top, then decorate with whole almonds. Bake 50-60 minutes, or until a toothpick inserted at the center comes out clean. Let cool for 10 minutes, then remove from the pan and set on a wire rack to finish cooling.
Nutrition values per serving: 310 calories, 20 g fat (11 g saturated), 32 g carbohydrate, 1 g fiber, 16 g sugar, 4 g protein, 145 mg cholesterol, 45 mg sodium.
Alison Ladman for the Associated Press