If a recipe typically calls for the use of my two Kitchen Aid mixer bowls, a food processor, and more, I usually avoid it like the plague unless it is chocolate and Rose's Triple Chocolate Cake (those of you who have had it know what I mean.) However, I decided to give the Almond Shamah Chiffon a go since most of the recipes inspired by David Shamah over the years have been worth the effort (take, for instance his Jumbles in Rose's Christmas Cookies).
This recipe is not overly difficult, but it requires a fair amount of preparation. Take the almonds, for instance. I was sampling some of the blanched almonds from my freezer only to realize they paled in comparison to the fresh whole almonds I was previously snacking on. There was no way I would bake a cake with such vile ingredients, so I had the "added fortune" of blanching and slicing my own almonds. I discovered, by laziness, that placing the whole (shelled) almonds in a cup with some boiled water from the kettle, and then into the microwave for 2 minutes does a fantastic job. The skins slid off and in a reasonably short time, I had FRESH blanched almonds. After a few chop chop chops, they went into the toaster oven.