Les Ambroisies

• 7 ounces (210 g) almonds
• 8 tablespoons (115

Line the cake pan with waxed paper or baking parchment and butter the bottom and sides well. Pulverize the 7 ounces of almonds either in the food processor or by small amounts in an electric blender. Then, working either in the processor or by hand, beat in the butter and when well blended add the sugar, eggs, and 3 tablespoons of the kirsch. Add the flour and starch and mix until smooth. Pour