Flourless Lemon-Almond Cake

1. 1

   Preheat oven to 375u00b0F and butter and flour a 9-inch cake pan with high sides, line bottom with parchment paper.

2. 2

   Finely grind almonds with 2 tablespoons of sugar in food processor.

3. 3

   Mix yolks, 2 tablespoons sugar, lemon zest, cinnamon and a pinch of salt in a bowl until thick and smooth.

4. 4

   Add almond mixture, stir.

5. 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. 6

   Fold half of egg whites gently into almond mixture, then add other half and finish folding in gently.

7. 7

   Transfer to prepared pan.

8. 8

   Bake until toothpick inserted in center comes out clean, about 30-35 minutes.

9. 9

   Cool on rack, turn out onto serving platter.

* Per serving · 4 servings · Values may vary.

No additional tips available.