Rustic Lemon Tart

from "like mother like daughters" - http://likemotherlikedaughters.com/2010/08/rustic-lemon-tart/

• Ready In: 1 hr 5 mins
• Serves: 8
• Yields: 1 cake

Ingredients

• 1  cup sugar
• 1  cup  almond flour
• 1  tablespoon  almond flour
• 1⁄3 cup  corn flour, finely ground
• 4  large eggs, yolks and eggs divided
• 2  tablespoons  grated lemon zest
• 1⁄4 cup extra virgin olive oil
• 1  tablespoon fresh lemon juice
• 1  tablespoon  fresh orange juice
• 1⁄4 teaspoon salt
•  fresh berries, for garnish
•  powdered sugar, for dusting

Directions

1. Preheat oven to 350°F Line the bottom of a 8- or 9-inch spring-form pan with parchment paper, then coat the entire pan with cooking spray.
2. Combine the almond flour, corn flour, and 1/3 cup of the sugar in a bowl.
3. Whisk the egg yolks and 1/3 cup of the sugar in another bowl with an electric mixer for 5 minutes. Beat in the lemon zest, oil, lemon juice, and orange juice. Fold in dry ingredients.
4. In a separate, clean bowl, beat the egg whites and salt until frothy. Add the last 1/3 c sugar and beat until stuff peaks form. Fold 1/3 of the egg white mixture into the batter. Fold in the remaining egg white mixture in two parts, mixing well.
5. Pour batter into the prepared pan. Bake 30-35 minutes. Remove from oven and allow to cool.
6. Invert pan, remove parchment, then turn cake right-side-up onto a plate. Garnish with berries and powdered sugar.