Semolina Almond Cake with Sweet Lemon Glaze (with Gluten-Free Option)

Ingredients

• 0.8 cup agave nectar light
• 1 cup almonds sliced
• 1 Tablespoon double-acting baking powder 
• 4  eggs divided
• 0.3 cup flour gluten-free all-purpose ( or )
• 1.5 cups ground almonds finely (use a food processor or spice grinder)
• 2  juice of lemon 
• 1  lemon zest 
• 0.8 cup olive oil 
• 0.3 Teaspoon salt 
• 1 cup semolina flour fine (Gluten-free: Use cornmeal)
• 0.8 cup sugar 

Equipment

• sauce pan
• oven
• knife
• baking pan
• hand mixer
• toothpicks
• microwave
• skewers

Directions

1. Preheat the oven to 325 °FWith an electric mixer, whip the egg whites and salt at high speed until soft peaks form.
2. Add the sugar gradually and whip until stiff.Switch to low speed, and allowing only enough time to combine the ingredients, beating in one ingredient at a time, just a few seconds each time, the yolks, then the oil, etc… until all ingredients are incorporated.
3. Pour the batter into a greased 10 inch round baking pan, and bake 40 minutes, or until a knife inserted in the center comes out clean.While the cake is baking, heat the agave or honey and lemon juice plus zest in a saucepan over a low flame until just warm (or microwave 30 seconds to 1 minute)When you remove the cake from the oven, immediately poke the cake all over with a toothpick or skewer, and pour the syrup all over the cake.If desired, sprinkle cake with sliced almonds.