Chamomile-and-Almond Cake

• 4 tablespoons unsalted butter, melted, plus additional for pan
• Flour for pan
• 1/4 cup sliced almonds, toasted
• 3 1/2 tablespoons chamomile tea leaves
• 1 cup plus 2 tablespoons whole blanched almonds
• 3/4 cup sugar
• Salt
• 4 large eggs, 1 separated
• Grated zest of 1 lemon
• 3 tablespoons cornstarch
• 1/4 teaspoon baking powder
• Cooking-oil spray
• Confectioners' sugar

1. Preheat the oven to 320 degrees.
2. Butter a 9-inch cake pan, then dust with flour.
3. Shake out excess flour.
4. Sprinkle the sliced almonds on the bottom of the pan.
5. In a food processor, grind the tea, whole almonds, sugar and a large pinch of salt into a paste.
6. If the mixture is dry, add 1 egg white to form a paste.
7. Otherwise, add the white at the end of the processing.
8. Transfer the almond paste to a mixer fitted with a paddle attachment.
9. Add 1 yolk and 1 egg and beat on medium-low for 1 minute.
10. Add another egg and beat for another minute.
11. Add the last egg and the lemon zest and beat on medium for 5 minutes.
12. Using as few strokes as possible, fold in the cornstarch and baking powder with a rubber spatula until mostly combined.
13. Pour in the melted butter, a little at a time, folding just until combined.
14. Do not overmix.
15. Pour the batter into the cake pan and bake until the top is just set, about 40 minutes.
16. Let cool for 3 minutes.
17. Grease a cake plate with cooking-oil spray.
18. Turn the cake out onto the plate.
19. Cool fully, then cover with foil until ready to serve.
20. Dust with confectioners' sugar.

unsalted butter, flour, almonds, chamomile tea, almonds, sugar, salt, eggs, lemon, cornstarch, baking powder, cookingoil spray, confectioners

Taken from cooking.nytimes.com/recipes/1856 (may not work)