Flourless Almond Cake

This is a yummy, nutty cake with a good cakey texture. (Although I didn't really taste the orange flavoring much.) It was good with Cool Whip. I think fresh berries would also be delicious.

3 cups sliced almonds
1/8 tsp fresh grated orange zest
1 cup + 4 Tbsp powdered sugar
6 egg whites

Preheat oven to 350'F. Spread 2/3 cup almonds in 9-inch round cake pan. Bake 8-15 minutes or until lightly toasted, stirring once. Cool almonds in pan on wire rack.

Meanwhile, in food processor with knife blade attached, pulse remaining almonds with orange peel until finely ground. Set aside 2-3 Tbsp for "flouring" cake pan. Whisk remaining with 1 cup powdered sugar.

Transfer toasted almonds to a plate. Grease the same cake pan; line bottom with waxed paper. Dust the sides of the pan with set aside ground almonds.

In large bowl, with mixer at high speed, beat egg whites until soft peaks form.  Sprinkle in remaining sugar, 1 Tbsp at a time, beating just until whites stand in stiff peaks when beaters are lifted. With rubber spatula, fold almond mixture into egg-white mixture just until almond mixture is no longer streaky.

Return toasted almonds to the cake pan and spread evenly; top with batter.

Bake cake 30-40 minutes or until top is golden brown and cake begins to pull away from pan. Cool cake in pan on wire rack 10 minutes.  With knife, loosen side of cake from pan. Invert onto rack to cool completely.

To serve, transfer cake to serving plate, sprinkle with additional powdered sugar, if desired.