Flourless Lemon-Almond Cake

Ingredients

1⅓ cups blanched slivered almonds

4 TBSP honey

4 large eggs, separated

5 tsp packed grated lemon peel

½ tsp ground cinnamon

pinch of salt

148 grams blanched slivered almonds

4 TBSP (60 ml) honey

4 large eggs, separated

5 tsp (25 ml) packed grated lemon peel

½ tsp (2.5 ml) ground cinnamon

pinch of salt

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Dietary Therapies

SCD

mSCD

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Vegetarian

Soy Free

Preheat oven to 375°F (190°C).
Butter and flour 9-inch-diameter cake pan with 1½-inch-high sides.
Line bottom of pan with waxed paper.
Finely grind almonds with 1 TBSP (15 ml) honey in processor.
Combine yolks, 1 TBSP (15 ml) honey, lemon peel, cinnamon, and salt in medium bowl.
Using and electric mixer, beat until thick and smooth, about 2 minutes.
Stir in almond mixture.
Using clean beaters, beat egg whites in large bowl until soft peaks form.
Gradually add 2 TBSP (30 ml) honey, beating until stiff but not dry.
Fold large spoonful of whites into almond mixture.
Gently fold in remaining whites.
Transfer batter to pan.
Bake until toothpick inserted into center comes out clean, about 35 minutes.
Cool in pan on rack.
Turn out onto platter.
Remove waxed paper.