The smell from the results of page 82 of Dolce Italiano wafting upstairs even got my 17 year old out of bed at 8:30 on Sunday morning.
One large mixing bowl and four small bowls in the sink, around 10 minutes to put together, a bit of oven fiddling to edge the temp up to 350 for the last 15 minutes because my oven tends to run a bit cool, and a wonderful coffee-cake type breakfast treat. I had to make some adjustments, using regular flour, almond meal and sliced toasted almonds from Trader Joe's. Total baking time was 40 minutes, due to using a nine-inch pan instead of the 10-inch specified in the recipe. The cake has a nice texture--moist, a bit crumbly, and the sugared almond topping is crunchy and slightly chewy from the egg white. Great combination of textures, sweet without being overly so, and a subtle cinnamon scent.