|Filberts/Almonds||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Eggs||8 Small, separated|
|Cream of tartar||1⁄8 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Grated lemon peel||1 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
|Fine bread crumbs||1⁄3 Cup (5.33 tbs)|
Grind nuts in a blender until fine.
Mix in baking powder.
Beat egg whites until foamy, add salt and cream of tartar, and beat until soft peaks form.
Beat in 1/4 cup of the sugar.
Beat yolks until thick and lemon colored and beat in remaining sugar, lemon peel, almond extract, and crumbs.
Stir in nuts and fold in egg whites.
Turn into a buttered 10 inch springform pan or a 9 by 13 inch baking pan.
Bake in a 350Â° oven for 30 to 35 minutes, or until the top springs back.
Let cool on a rack.
Cut round cake into wedges (it makes 18, at 120 calories per serving) or cut rectangular cake into diamonds Makes 1 large cake.