Flourless Lemon Almond Cake
150g almond meal
8 tbsp sweetener
4 large eggs, separated
zest of two med sized lemons
1/2 tsp ground cinnamon
Preheat oven to 190C. Butter and flour an 18cm cake pan and line the bottom with baking paper.
Combine the almond meal with 2 tbsp of sweetener. Place another 2 tbsp sweetener with yolks, lemon peel, cinnamon and salt in a bowl and using an electric mixer, beat until thick and smooth (approx 2 minutes on high).
Add almond mixture to the yolks and combine thoroughly.
Using clean beaters, beat egg whites in a large bowl until soft peaks form. Gradually add the remaining sweetener, continuing to beat until stiff. Fold a large metal spoonful of whites into the almond mixture to loosen it a little. Then gently fold in the remaining egg whites.
Transfer mixture to cake tin. Bake for about 35 minutes or until knife inserted into centre comes out clean. Allow cake to cook in tin for 5-10 minutes then turn out onto a wire rack for cooling.