Almond Cake with Lemon and Berries
- 4 large egg yolks
- 5 tsp lemon zest
- ½ tsp cinnamon
- 8 Tbsp sugar
- 1 ½ cups almond flour
- 4 large egg whites
- 1 cup fresh strawberries
- 1 cup fresh blackberries
Prepare a 9 inch cake pan or springform pan, grease both bottom and sides well.
Cut out a piece of wax or parchment paper to fit the bottom of the pan. Grease the paper.
Preheat oven to 375 F
Beat egg yolks, zest, cinnamon and 2 Tbsp sugar in mixer.
Stir in almond flour mixed with 2 Tbsp sugar.
Beat egg whites, pinch of salt, and 4 Tbsp sugar until soft peaks form.
Blend a large spoonful of the egg white mixture into the almond mixture with a spatula - it will be stiff at first - keep adding until all of the whites are folded in.
Pour into prepared pan.
Bake for 35 minutes until tester comes out clean.
Cool in pan, and un-mold onto serving platter, dust with powdered sugar and garnish with berries.