Dutch Spice Cake

Directions

FILLING: Blend together ground almonds, sugar, 2 tablespoon egg and lemon rind.

Set aside.

CAKE: In a bowl, sift together flour, cinnamon, ground cloves, baking powder and nutmeg; stir in brown sugar.

Using a pastry blender or two knives, cut in butter until mixture ressembles coarse crumbs.

Mix in milk just until ball forms, adding up to 1 tablespoon more if necessary.

On a lightly floured surface, knead two or three times or just until dough holds together.

Divide dough in half.

Press half into bottom of 8 inch springform pan.

With wt fingers, spread filling over dough to within ¼ inch of sides.

Between waxed paper, roll out remaining dough to 8 inch circle.

Remove top sheet of paper; invert onto almond paste and peel away paper.

Brush with remaining egg.

Press whole almonds around edges.

Bake in 350℉ (180℃) oven for 35 to 40 minutes or until deep golden brown and almonds are toasted.

Let cool in pan on rack for 10 minutes. remove sides of pan; let cool completely.

Transfer to serving platter.