Flourless Lemon Almond Cake

Ingredients

• 4 eggs, separated into 4 egg yolks and 4 egg whites, room temperature
• 2 Tbsp lemon zest, packed
• 1/2 cup white sugar, divided 1/4 cup and 1/4 cup
• 1 1/2 cup lightly scooped finely ground blanched almond flour
• 1 teaspoon baking powder
• 1/4 teaspoon ground cardamom
• 1 teaspoon white or cider vinegar
• Pinch of salt
• Powdered sugar for sprinkling

Directions

1. Set your oven for 350 degrees F, or 175 degrees C. Line the base of an 8 or 9-inch springform pan with parchment, then butter or spray the parchment and the inside walls of the pan.
2. In a large bowl, use a wooden spoon to mix the egg yolks, lemon zest, and 1/4 cup sugar until the mixture is smooth.
3. In another bowl, whisk the almond flour with the ground cardamom and baking powder. Tip those dry ingredients into the yolk mixture and beat until everything comes together; it will be very thick, more like a paste than a pourable batter.
4. Using an electric mixer fitted with a clean whisk and a very clean bowl, begin beating the egg whites on low, then slowly raise the speed. Once the whites look bubbly, add the pinch of salt and the teaspoon of vinegar.
5. As the whites gain volume, keep beating while you scatter in the remaining 1/4 cup of sugar little by little. Continue until the whites hold soft peaks.
6. Mix a third to a half of the whipped whites into the almond batter to loosen it up. After that, use a gentle hand to fold in the rest of the whites, adding them in large scoopfuls.
7. Transfer the batter carefully into the prepared springform pan and slide it into the oven. Bake at 350 degrees F, or 175 degrees C, for 30 minutes.
8. Take the cake out of the oven and allow it to cool. Trace around the cake’s edge with a sharp knife so it pulls away cleanly from the pan.
9. Unclasp and remove the springform sides, then carefully transfer the cake, still on its parchment, to a serving plate. Dust the top with a little powdered sugar before you serve it.