Lemon and Almond Cake

1. Preheat oven to 180°C.
2. Butter and flour a 9 inch diameter cake pan with 1 ½ inch high sides. Line bottom of pan with waxed paper.
3. Combine egg yolks, 2 teaspoons of sweetener, lemon peel, cinnamon and salt in a medium bowl. Using an electric mixer beat until thick and smooth (approximately 2 minutes). Stir in the almond meal and 2 more teaspoons of sweetener.
4. Using clean beaters, beat the egg whites in a large bowl until soft peaks form. Gradually add 4 teaspoons of sweetener, beating until mixture is stiff but not dry. Gently fold large spoonfuls of egg whites into almond mixture until combined.
5. Transfer mixture to the cake pan. Bake until a skewer comes out clean (approximately 35 minutes). Cool in a pan on a rack.
6. Turn out onto a platter and remove the waxed paper. Cut into 6 slices.

Serves 6