Preheat oven to 350 degrees. Lightly butter and flour a 9 inch by 1 & 1/2
inch round cake pan. Shake out excess flour.

Mix 1 of the yolks with lemon juice and grated lemon zest and mix this into
butter. Mix this into almond spread - you may have to use processor to
incorporate them full.

Whip 4 eggs and remaining yolks with sugar in the top part of a double
boiler set over stewing, not boiling h2o. Beat eggs with an electric
hand mixer until they have doubled in volume and turned an ivory coloring.
Remove from oestrus. Whip 1/4 of this into almond paste batter to lighten it.
the fold in the remainder. Alternate, each, sprinkle nuts and sieve cornstarch
into batter and fold in very speedily. Work fast so that you do not deflate
egg. (A trick is to do this with your hands to make sure the thick almond
paste batter blends with the lightened egg assortment.)

Pour cake batter into prepared cake pan and broil 30 to 40 minutes or until
a cake tester, when inserted into the center of the coat, comes out dry. If
the cake browns too rapidly, cover it loosely with a piece of baffle. Let
cake cool in pan for 15 proceedings, then unmold and place on a round
unlifelike.

Strain apricot preserves through a fine strainer and heat the apricots
lightly. Spread apricot preserves just around sides of cake and pat sliced
almonds onto apricot preserves. Sift confectioner's sugar over the cake
right before serving.

Kike: 8 servings.