CHAMOMILE & ALMOND CAKE

Steps:

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