Almond Lemon Gluten-Free Olive Oil Cake

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After a big meal this light cake still disappeared easily. If you don't have spelt flour and you don't mind having a little gluten, substitute cake flour.

Preheat oven to 350 degrees F.
Separate 6 eggs.
Beat yolks for a minute.
Add 1/3 (to 1/2, depending on your taste) cup sugar, and 3 Tbls. powdered sugar
Add the zest of one lemon
Juice of that lemon
3/4 cup mild olive oil.
Mix together, and use the residue of olive oil in your measuring cup to grease a 9-inch (24-cm) spring-form pan.

Add:
1/2 cup spelt flour
1/2 cup almond flour

Beat egg whites until stiff peaks are formed, and minimally fold them into the batter.

Peel a tangerine and place it under a glass placed lip down on the bottom of the pan. Pour all the finished batter around the glass. Remove glass. Bake in prepared oven for 45 minutes.  Turn off oven, open door and let cake cool completely.  You may glaze the cake when you serve it, but it's not necessary.

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