During Passover, when most foods made from wheat flour are forbidden, almond desserts are popular, especially with Sephardic Jews. A version of this recipe dates back to at least 1855 and is probably much older. When baked, the batter forms a dense (but not heavy) torte, like a soufflé--only with an earthy side. We serve it here with a simple raspberry sauce, but it's equally delicious plain or with sliced strawberries. Prep and Cook Time: about 1 hour. Notes: Using whole blanched almonds saves time, allowing you to skip the boiling and peeling in step 1, but these nuts can be difficult to find. Look for them in gourmet and Middle Eastern markets.