Gluten Free Confectioners'(powdered or icing) sugar for dusting
Instructions
Preheat oven to 350 degree F. Grease an 11-inch springform pan, preferably non-stick.
Finely grind the almonds in a blender or food processor.
With an electric mixer, beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests and almond extract. Add the ground almonds and mix very well.
With clean beaters, beat the egg whites in a large bowl until stiff peaks form. Fold them into the egg and almond mixture (the mixture is thick, so you will need to turn it over quite a bit into the egg whites).
Transfer the batter to the prepared pan and bake for 40 minutes, or until it feels firm to the touch. Let cool before turning out.
Just before serving, dust the top of the cake with confectioners' sugar.