Flourless Lemon-almond Cake

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 1 1/3 cups blanched slivered almonds
• 8 tablespoons sugar, divided
• 4 large eggs, separated
• 5 teaspoons packed lemon zest, finely minced
• 1/2 teaspoon ground cinnamon
• salt

Recipe

• 1 preheat oven to 375°f and butter and flour a 9-inch cake pan with high sides, line bottom with parchment paper.
• 2 finely grind almonds with 2 tablespoons of sugar in food processor.
• 3 mix yolks, 2 tablespoons sugar, lemon zest, cinnamon and a pinch of salt in a bowl until thick and smooth.
• 4 add almond mixture, stir.
• 5 separately (with clean bowl and beaters) beat egg whites until soft peaks form, then gradually add 4 tablespoons sugar, beating until egg whites are stiff but not dry.
• 6 fold half of egg whites gently into almond mixture, then add other half and finish folding in gently.
• 7 transfer to prepared pan.
• 8 bake until toothpick inserted in center comes out clean, about 30-35 minutes.
• 9 cool on rack, turn out onto serving platter.