Flourless Lemon Almond Cake

Middle eastern flavors, delicious and not too sweet.

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

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

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

Add almond mixture , stir.

Separately beat egg whites until soft peaks form , then gradually add 4 tablespoons sugar , beating until egg whites are stiff but not dry.

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

Transfer to prepared pan.

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

Cool on rack , turn out onto serving platter.

blanched slivered almonds, sugar, eggs, lemon zest, ground cinnamon, salt