Flourless Lemon Almond Cake

Directions

Preheat the oven to 350 degrees F . Place a round of parchment paper on the bottom of a 8 or 9-inch springform pan, and grease it and the sides of the pan with butter or cooking spray.

In a large bowl, beat together with a wooden spoon the egg yolks, lemon zest, and 1/4 cup sugar until smooth.

In a separate bowl, whisk together the almond flour, ground cardamom, and baking powder. Add the flour mixture to the egg yolk mixture and beat until well combined. The mixture should resemble a thick paste.

With an electric mixer with a very clean bowl and clean whisk attachment, beat the egg whites, starting on low speed and gradually increasing the speed. When bubbles start to form, add a pinch of salt and the teaspoon of vinegar . As the egg whites begin to increase in volume, sprinkle in the remaining 1/4 cup of sugar, a little at a time, as you continue to beat the egg whites. Beat until soft peaks form.

Stir a third to a half of the beaten egg whites into the almond mixture to loosen it and make it lighter. Then gently fold the remaining whipped egg whites into the batter, a large scoopful at a time.

Gently scoop the batter into the prepared springform pan and place in the oven. Bake at 350 degrees F for 30 minutes. Remove from the oven and let cool. Run a sharp knife around the edge of the cake helping it to separate from the side of the pan. Release the springform pan sides, and gently move the cake to a cake serving plate. Sprinkle with a little powdered sugar before serving.