Heat oven to 350 degrees F. Grease a 9-inch springform pan. Dust with flour;
tap out excess.
Mix together nuts, flour and baking powder.
Beat together egg yolks and warm water at medium speed until thick and foamy.
Beat in sugar, lemon juice and lemon peel.
Fold nut mixture into egg yolk mixture.
Using clean beaters, beat egg whites at medium speed until stiff, but not
dry, peaks form. Fold one-quarter beaten egg whites into batter. Fold in remaining
whites. Spread batter in prepared pan; smooth top.
Bake cake until golden, 25 minutes.
Transfer pan to a wire rack to cool slightly.
Loosen cake by running a metal spatula around sides of pan. Remove sides
of pan. Transfer cake to rack to cool completely.
Place cake on a serving plate. Pierce top of cake several times with a fork.
Drizzle liqueur over cake.
To prepare topping, mix together chopped nuts and food coloring. Let stand
To prepare glaze, beat egg white until foamy. Stir in confectioners'
sugar and almond extract until smooth. Spread glaze evenly over top of cake.
Immediately sprinkle colored nuts over the top. Let stand until set.