Method

Preheat the oven to 375°F.  Butter a 9-inch cake pan.  Line the bottom with a round of waxed paper and butter the paper.

In a food processor, process the almonds with 2 tablespoons of the sugar, until finely ground.  Transfer to a medium bowl and set aside.

In the food processor, process the egg yolks, 2 tablespoons of the sugar, until finely ground.  Transfer to a medium bowl and set aside.

In the food processor, process the egg yolks, 2 tablespoons of the sugar, the lemon zest, cinnamon, and salt together for 1 minute.  Add to the almond mixture and stir until blended.  Set aside.

Using an electric mixer, beat the egg whites on low speed until foamy, then increase to medium speed and beat until soft peaks form.  Gradually beat in the remaining 4 tablespoons sugar and continue beating until stiff, glossy peaks form.  Fold the egg whites into the almond mixture, pour into the prepared pan, and smooth the top.  Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. 

Remove from the oven and let cool completely on a wire rack.  Unmold onto a plate and remove the paper.  Dust with confectioners' sugar.  Cut into wedges and serve with fresh berries and a dollop of whipped cream.

Makes one 9-inch cake

Serves: 12 Reprinted with permission from ©Robert M. Landolphi, Gluten-Free Everyday Cookbook, by Robert Landolphi, published by Andrews McMeel   click for book review

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