Lemon Almond Cake

1 1/2 cups whole almonds
8 tablespoons palm sugar (divided)

3 eggs (divided)
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 tablespoons lemon zest


1/4 cup icing sugar (optional)

Serves 8
Preheat oven to 175C/375F. Line bottom of 8 inch spring form or flan form with parchment paper and/or lightly grease the sides with olive oil.
In a food processor, blend whole almonds until finely chopped, almost a meal. Add 4 tablespoons of palm sugar and blend again. Transfer to large bowl and set aside.

In a medium bowl, combine egg yolks, remaining 4 tablespoons palm sugar, cinnamon, lemon peel and salt. Mix until creamy. Add to chopped almonds and stir until well combined.
Beat the egg whites until stiff. Gently fold egg whites into the almond mixture.

Pour batter into prepared spring form. Bake for 30-35 minutes. Let cool for 5 minutes before taking out of the spring form. When cooled, sprinkle the top lightly with icing sugar.

© Anja's Food 4 Thought. Recipe from http://www.anjasfood4thought.com