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1
Preheat oven to 350F.
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2
and grease a 9-inch springform pan.
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3
Rub hot toasted nuts in a kitchen towel to remove some of skins, then cool completely.
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4
Pulse nuts, cake meal, and 1/4 cup sugar in a food processor until nuts are very finely chopped, being careful not to process to a paste.
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5
Beat yolks and 1/2 cup sugar in a large bowl with an electric mixer on high speed until pale and very thick.
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6
Stir in zest.
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7
Beat whites with salt in another bowl with cleaned beaters on high speed until soft peaks form.
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8
Gradually beat in remaining 1/4 cup sugar and beat until whites just hold stiff, glossy peaks.
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9
In 3 batches, alternately fold nut mixture and whites into yolk mixture.
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10
Spoon batter into pan and smooth top.
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11
Bake cake in middle of oven until golden and a tester comes out clean, about 35 minutes.
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12
Cool in pan on a rack 3 minutes, then loosen edge with a knife and remove side of pan.
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13
Cool completely.
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14
(Cake will sink slightly in center.)
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15
Invert cake onto a rack set over a shallow baking pan.
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16
Carefully loosen bottom of pan and remove.
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17
Pour warm glaze over cake, allowing it to drip down sides, and spread to coat evenly.
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18
Chill until glaze is set, about 5 minutes.
