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1
In a large, stainless steel bowl, beat the cream until softly whipped.
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2
Cover and refrigerate.
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3
In a medium bowl, beat the egg whites until frothy, about 30 seconds.
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4
Beat in 5 tablespoons of the sugar, 2 tablespoons at a time, beating until the whites are firm and glossy.
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5
In a small bowl, beat the egg yolks with the remaining 3 tablespoons of sugar until pale yellow and thick.
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6
Fold the yolk mixture and the lemon zest into the egg whites until just combined.
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7
Fold in the whipped cream.
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8
Scrape the mixture into a glass or ceramic bowl, cover with plastic wrap and freeze for about 2 hours, until the semifreddo is firm.
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9
Preheat the oven to 350.
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10
Butter a 9-inch springform pan.
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11
Line the bottom with parchment paper and butter the paper; flour the pan, tapping out any excess.
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12
In a food processor, pulse the almonds until finely ground.
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13
Transfer the almonds to a medium bowl.
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14
Working over the bowl, sift the confectioners' sugar with the flour and 1/2 teaspoon of salt.
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15
Stir in the orange peel.
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16
In a large bowl, using clean beaters, beat the egg whites with a pinch of salt until stiff peaks form.
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17
Sprinkle the almond mixture over the egg whites and fold just until incorporated.
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18
Fold in the butter and orange extract.
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19
Scrape the batter into the prepared pan and bake for about 35 minutes, until golden brown.
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20
Set the pan on a rack and let the cake cool.
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21
Unmold the cake and peel off the paper.
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22
Cut the cake into wedges and transfer them to plates.
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23
Top with scoops of semifreddo and serve.
