|Sifted cake flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||2 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Lemon extract||1 Teaspoon|
|Almond butter icing||1 Cup (16 tbs)|
|Ground toasted almonds/Other nuts||2 Tablespoon|
Heat oven to 375 degrees.
Crease and flour 15 X 10 X 1 inch jelly roll pan.
Sift flour, baking powder and salt together onto waxed paper.
Beat egg yolks in small bowl until thick and lemon colored (5 minutes at high speed on the mixer).
Add sugar gradually, beating well after each addition.
Transfer to larger bowl.
Blend in water and lemon extract slowly (low speed on mixer).
Add dry ingredients and blend quickly.
Pour into prepared pan and bake 15 to 20 minutes or until top springs back when touched lightly in centre.
Cool in pan.
Cut into small oblong cakes about 1 inch wide and 2 1/2 inches long.
Ice each cake on all sides with Almond Butter Icing and roll in ground nuts.