Flourless Citrus Cake

Flourless Citrus "Cake"

Preheat oven to 375 degrees

6 eggs
1 cup nuts (I have made this with almonds, peanuts, walnuts and hazelnuts. I have also used ground flax seed) ground to a fine powder in blender or processor
1 cup sugar
2 lemons (or 1 lemons and 1 small orange)
1 tsp. almond extract
Springform pan
parchment paper

Separate the eggs. Whip the whites and the almond extract to stiff peaks adding half of the sugar slowly. Whip until frothy and glossy.

Delicately fold in the crushed nuts and using a spatula place the mixture into a greased spring form pan with parchment circle covering the bottom. Be sure to oil the top of the parchment as well so the cake does not stick. Bake it in the oven until lightly browned and "stable" (not wiggly) approximately 12 minutes (depending on your oven).

In a double boiler, place the egg yolks and using a whisk, stir constantly until the yolks are frothy and light. Add the juice of the lemons and 1 tespoon of finely grated rind. Add the remaining sugar and whisk until the mixture becomes think (think hollandaise sauce).

When you take the "cake" from the oven it will shrink quite a bit. Don't worry. It is okay.

Pour the topping on top of the "cake" and let cool to room temperature, OR place in the fridge until chilled.


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