ORANGE ALMOND FLOURLESS SNACKING CAKE

Steps:

• Grease 9-inch (2.5 L) springform pan;line bottom with parchment paper. Set aside.
• In large bowl and using hand mixer, beat together egg yolks, sugar, orange zest, vanilla and cinnamon until butter-coloured and thick enough to form long ribbons that hold their shape for 2 seconds when beaters are lifted, about 5 minutes. Fold in almonds and orange juice.
• In separate bowl, beat egg whites until stiff peaks form. Stir one-quarter into egg yolk mixture until combined. Fold in remaining egg whites until combined. Scrape into prepared pan.
• Bake in 350 F (180 C) oven until cake pulls away from side of pan and top is golden and firm to the touch, about 35 minutes. Run knife around edge; let cool in pan on rack for 10 minutes.
• Transfer cake to rack; let cool completely. Dust with icing sugar. (Make-ahead: Store in airtight container for up to 5 days.)
• Tips from The Test Kitchen:
• • Many flourless cakes sink a bit in the middle, so don't worry if that happens-it won't impact the taste.
• • The icing sugar will dissolve as it stands on the moist cake, so dust it over top just before serving.