Food writer Joyce Goldstein's Italian-flavored cookbook, "Cucina Ebraica" (Chronicle Books, 2005, paperback $19.95) includes this recipe for almond sponge cake known in Italian as "bocca di dama" — mouth of a woman.

Served at the end of the Yom Kippur fast, this cake is made with flour and confectioners' sugar. The book includes a recipe for a similar cake for Passover that is flourless and uses matzo meal.

ELLEN SILVERMAN/AP Photo/Chronicle Books (ENLARGE)
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Makes 8 to 10 servings

1 and 2/3 cups finely chopped blanched almonds

1 cup plus 2 tablespoons granulated sugar

8 whole eggs plus 3 additional egg yolks

1¼ cups plus 2 tablespoons all-purpose flour

Grated zest of 2 lemons

Confectioners' sugar for topping (optional)

Preheat an oven to 350 F. Butter a 10-inch springform pan.

In a food processor, combine the almonds and 1/3 cup of the granulated sugar and process until ground. Set aside.

In a bowl, beat together the whole eggs, egg yolks and remaining sugar until very thick and pale. Gradually add the flour, the ground almond mixture and the lemon zest. Spoon into the prepared pan.

Bake until a toothpick inserted into the center of the cake emerges clean, 45 to 50 minutes. Remove from the oven and let cool completely on a rack. Release the pan sides and slide the cake onto a serving platter. If you like, sift a dusting of confectioners' sugar over the top.

(Recipes from "Cucina Ebraica" by Joyce Goldstein, Chronicle Books, 2005, paperback $19.95.)

By JOAN BRUNSKILL, AP Food Editor