Ingredients

1 1/3 cup almond meal
8 tablespoons Splenda
4 large eggs, separated
5 teaspoons packed grated lemon peel
½ teaspoon ground cinnamon
Pinch of salt

Method

Preheat oven to 180 degrees Celsius. Butter and flour a 9-inch-diameter cake pan with 1 ½-inch-high sides. Line bottom of pan with waxed paper. Combine yolks, 2 tablespoons Splenda, lemon peel, cinnamon and salt in medium bowl. Using electric mixer, beat until thick and smooth, about two minutes. Stir in almond mixture and two tablespoons of Splenda. Using clean beaters, beat egg whites in large bowl until soft peaks form. Gradually add 4 tablespoons Splenda, 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 centre comes out clean, about 35 minutes. Cool in pan on rack. Turn out onto platter. Remove waxed paper. Cut into 8 slices.

Protein per slice: 10g
Makes 6 slices