-
1
Preheat oven to 375 degrees F.
-
2
Butter a 9-inch-diameter cake pan.
-
3
Line bottom and sides of pan with waxed paper and butter the paper.
-
4
Finely grind almonds with 2 tablespoons splenda in food processor.
-
5
Combine yolks, 2 tablespoons splenda, lemon peel, cinnamon and salt in medium bowl.
-
6
Using electric mixer, beat until thick and smooth, about 2 minutes.
-
7
Stir in almond mixture.
-
8
Using clean beaters, beat egg whites in large bowl until soft peaks form.
-
9
Gradually add 4 tablespoons splenda and cream of tartar, beating until stiff but not dry.
-
10
Fold large spoonful of whites into almond mixture.
-
11
Gently fold in remaining whites.
-
12
Transfer batter to pan.
-
13
Bake approx 35 minutes (until tester inserted into center comes out clean).
-
14
Cool in pan on rack.
-
15
Turn out onto platter and remove waxed paper.
-
16
Garnish as desired.
-
17
NOTE:.
-
18
Don't forget to factor in whipped cream carbs if you decide to top it off this way.
-
19
With whipped cream and shaved lemon peel, this is a dessert you can serve to non-low carbers with rave reviews.
-
20
Also nice with thawed frozen unsweetened raspberries blended up with a bit or no-carb raspberry syrup(Torani), and then strained to remove the pips.
-
21
When thoroughly cooled this also slices easily into 3 layers to make a torte style cake filled with whipped cream, toasted flaked almonds, etc.
-
22
Great birthday cake substitute.
