FLOURLESS LEMON-ALMOND CAKE

Ingredients

• 1 1/3 cups (320 ml) blanched slivered almonds
• 8 tablespoons (120 ml) sugar
• 4 large eggs, separated
• 5 teaspoons (25 ml) packed grated lemon peel
• 1/2 teaspoon (2.5 ml) ground cinnamon
• Pinch of salt

Method

1. Preheat the oven to 375°F (190°C). Butter and flour a 9-inch (23 cm)-diameter cake pan with 1 1/2-inch (4 cm)-high sides, then line the bottom with waxed paper.
2. Finely grind the almonds with 2 tablespoons (30 ml) sugar in a processor.
3. In a medium bowl, combine the yolks, 2 tablespoons (30 ml) sugar, lemon peel, cinnamon, and salt. Using an electric mixer, beat until thick and smooth, about 2 minutes. Stir in the almond mixture.
4. Using clean beaters, beat the egg whites in a large bowl until soft peaks form. Gradually add 4 tablespoons (60 ml) sugar, beating until stiff but not dry.
5. Fold a large spoonful of the whites into the almond mixture, then gently fold in the remaining whites.
6. Transfer the batter to the pan. Bake until a tester inserted into the center comes out clean, about 35 minutes.
7. Cool in the pan on a rack. Turn out onto a platter and remove the waxed paper