1 1/3-cup blanched, slivered almonds
8-tablespoon sugar
4 large eggs, separated
5-teaspoon packed grated lemon peel
1/2-teaspoon ground cinnamon
1 pinch salt
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 sugar in processor. Combine yolks, 2 tablespoons sugar, and 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 sugar, 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.
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