Lemonade Torte for a Long Hot Summer

Directions

Preheat the oven to 350°F. Butter and flour a 9-inch spring-form pan.

In food processor, grind almonds with 1 cup sugar. In medium bowl, mix ground almond mixture with bread crumbs, baking powder, cinnamon, and lemon peel. Set aside.

In large mixing bowl, with mixer at high speed, beat egg whites with remaining ½ cup sugar until stiff peaks form. Gently fold crumb mixture into beaten egg whites. Pour mixture into spring-form pan and bake on lower oven rack for 1 hour.

In a saucepan over medium-high heat, cook lemonade 10 minutes or until reduced by half.

Remove torte from oven. Pour reduced lemonade gradually over the top of the hot torte. Let torte stand in pan on wire rack until cool. Remove sides of spring-form pan and dust top of torte with confectioners' sugar.