Almond Cake

Position the rack in the middle of the oven and preheat to 350°F. Line the bottom of a 10-inch springform pan with parchment paper, and grease the paper and the sides of the pan. Coat the pan with flour and tap out the excess.

Press the almonds and 1/4 cup of the sugar in a food processor until it has the consistency of fine cornmeal. Add the butter and pulse to combine. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or with a handheld mixer in a big bowl, beat 3/4 cup plus 2 tablespoons of the remaining sugar and the yolks on medium-high until very light and fluffy, about 7 minutes. Add the zest, salt, and cinnamon and mix until incorporated. Whirl in the almond mixture and almond extract.

In an impeccably clean bowl, whisk the egg whites until foamy then slowly whisk in the remaining 2 tablespoons of sugar until the whites form soft, luscious peaks. Plop a spatula-ful into the almond mixture and stir to lighten. Carefully fold in the remainder of the whites until no streaks show. Spoon the batter into the pan and smooth the top.

Bake until the cake is golden brown and begins to pull away from the sides of the pan, about 45 minutes. Transfer to a rack and let rest for 5 minutes before releasing the cake from the pan.