Flourless Lemon-Almond Cake

Middle Eastern flavors, delicious and not too sweet.

• Ready In: 55 mins
• Serves: 8

Ingredients

• 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

Directions

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.