Technically this isn't from one of my cookbooks, but I hope that won't make me lose too much cred. 'Cause I really don't have any to spare. Or maybe not any at all!
I found this recipe over at Pati's Mexican Table. I haven't watched the show since our satellite receiver moved on to the great electronics heap in the sky (errr, attic. Computer parts never go away; they just move upstairs.), but I really enjoyed it. She always came across as a real person who loved food and she made things that most people would make and eat. I became a lifelong fan when I emailed her about one of her recipes and she emailed me back within the hour and included a phone number in case I ran into any problems.
The recipe calls for port wine in the cake and a glaze of apricot marmalade and lime juice. I didn't have any of those, so I omitted the wine altogether and used a little Lyle's Golden Syrup on top of the cake, just to give it a little added sweetness. I think honey or thinned marmalade would be great on top, as would a little splash of rum in the cake.
Because of all the eggs and the lack of flour, the cake has a custard-like texture and an almond paste-like flavor (at least without the port). It was a big hit at afternoon coffee and I will definitely make it again.
If you'd like the recipe, you can find it here: http://www.patismexicantable.com/2010/03/flourless_almond_cake/
If you make it, let me know how you like it!