Flour-Less Lemon Almond Cake Recipe

Preheat oven to 375-degrees.

Butter and flour 9-inch-diameter cake pan with 1-1/2-inch-high sides. Line bottom of pan with waxed paper.

Finely grind almonds with 2-tablespoons Splenda in processor. Combine yolks, 2 tablespoons Splenda, lemon peel, cinnamon and salt in medium bowl. Using electric mixer, beat until thick and smooth, about two minutes. Stir in almond mixture.

Using clean beaters, beat egg whites in large bowl until soft peaks form. Gradually add rest of Splenda, beating until stiff but not dry. Fold large spoonful of whites into almond mixture. Gently fold in remaining whites.

Transfer batter to pan. Bake until tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack.

Turn out onto platter. Remove waxed paper. Cut into slices.