L-C Almond and Lemon Cake - slivered almonds

Method

• Preheat oven to 375 degrees F.
• Butter a 9-inch-diameter cake pan.
• Line bottom and sides of pan with waxed paper and butter the paper.
• Finely grind almonds with 2 tablespoons splenda in food processor.
• Combine yolks, 2 tablespoons splenda, lemon peel, cinnamon and salt in medium bowl.
• Using electric mixer, beat until thick and smooth, about 2 minutes.
• Stir in almond mixture.
• Using clean beaters, beat egg whites in large bowl until soft peaks form.
• Gradually add 4 tablespoons splenda and cream of tartar, beating until stiff but not dry.
• Fold large spoonful of whites into almond mixture.
• Gently fold in remaining whites.
• Transfer batter to pan.
• Bake approx 35 minutes (until tester inserted into center comes out clean).
• Cool in pan on rack.
• Turn out onto platter and remove waxed paper.
• Garnish as desired.
• NOTE:.
• Don't forget to factor in whipped cream carbs if you decide to top it off this way.
• With whipped cream and shaved lemon peel, this is a dessert you can serve to non-low carbers with rave reviews.
• Also nice with thawed frozen unsweetened raspberries blended up with a bit or no-carb raspberry syrup(Torani), and then strained to remove the pips.
• When thoroughly cooled this also slices easily into 3 layers to make a torte style cake filled with whipped cream, toasted flaked almonds, etc.
• Great birthday cake substitute.