LEMON CAKE WITH LEMON FILLING

CAKE:
8 eggs, separated
1/2 pound almond flour
1 large lemon (juice)
3/4 cup honey

FILLING:
4 eggs, well-beaten eggs
3/4 cup honey
1 large lemon (juice)
1 teaspoon olive oil (I omitted this, but was OK)
1 cup water (possibly too much, as the filling came out thickened but still rather runny - try cutting the water down to 3/4 or even 1/2 cup)
1. CAKE: Beat egg yolks until thick. Add almond flour, lemon juice, and honey (3/4 cup), and beat well.
2. In a separate bowl, beat egg whites until stiff. Gently fold egg-yolk mixture into egg whites until just combined.
3. Pour into two ungreased 9-in round layer pans and bake at 350 degrees F (175 degrees C) for 45 minutes.
4. FILLING: Beat eggs well. Add the honey, lemon juice, oil (optional) and water.
5. If you have a thick-bottomed saucepan and are good with a whisk, don't bother messing around with a double boiler, just heat up the mixture and keep whisking to keep it from curdling, until it thickens.
6. Chill filling before spreading between layers of cake and over the top and sides. Garnish top with a twisted lemon slice (slivered almonds and a mint sprig would be pretty, too).

Notes
I made this one a couple days ago and served it to very appreciative non-SCD company. While there is almond flour in the ingredients, I think the name nut cake is a misnomer, especially when our fine, light Hughson flour is used (the typical Passover almond flour has the dark skins ground in and is somewhat courser) - mine came out a very light (in both color and texture), fluffy lemon cake! The only thing I might add to this recipe would be a dash of salt to both the cake and the filling, to round out the flavor a bit. Some finely-grated lemon rind might also be a nice touch, either in the cake, the filling, or both. A definite candidate for the I can't believe it's SCD category!

-Deanna