heat oven to 350° and line a 8” square baking dish with parchment paper (not wax paper!)
in a large bowl combine dry ingredients and mix well
in a medium bowl beat egg whites with a hand mixer until stiff peaks form (or whisk by hand until very frothy, but the best method is beating with a mixer)
in another medium size bowl cream or hand whisk egg yolks and sugar until smooth, then beat in the zests and citrus juice
add egg yolk mixture to dry ingredients and stir well, then fold in egg whites
pour batter into prepared dish and bake for 25-30 minutes
cool cake on a rack then add toppings, cut into 9-12 pieces to serve
Recipe Notes
any citrus will work well here ~ grapefruit, cara cara navels, meyer lemon, or blood orange etc.
toast sliced almonds before topping cake by baking at 350° for 8-9 minutes
for best results, sift powdered sugar over cake; it will melt into cake if you add while cake is still warm; or you can wait until the cake cools to add powdered sugar if a “snow dusting” look is desired
if you do not have parchment paper to line baking dish coat dish with a very thin layer of coconut oil
Original recipe created by Jerran Boyer
www.healthnutchefs.com