Berbere Lemon Almond Flour Cake

Position rack in center of oven and preheat to 175°C (350°F). Line an 8-inch round cake pan with parchment paper and lightly grease the sides with a little butter or oil.

In a large bowl, whisk together almond-flour, baking-powder, salt, cinnamon, cayenne, paprika, and cumin until evenly combined — the berbere spices should be distributed through the flour with no clumps.

In a separate bowl, crack the eggs and whisk vigorously. Grate in the zest of 1 lemon, then add the juice of that lemon (about 3 tbsp). Pour in the melted butter and white-sugar, and whisk until the sugar begins to dissolve and the mixture is smooth.

Pour the wet ingredients into the dry spiced flour. Fold gently with a spatula until a thick, smooth batter forms — no dry flour pockets should remain. The batter will be thicker than traditional wheat flour cake batter.

Transfer the batter to the prepared pan and spread it level with an offset spatula. Place in the preheated oven and bake 28-32 minutes, until the top is deeply golden and a toothpick inserted in the center comes out clean. The edges will pull slightly from the pan when ready.

Cool the cake in the pan for 10 minutes, then turn out onto a wire rack. While it cools, make the glaze: whisk together the juice and zest of the second lemon with 0.5 cup white-sugar until a thin, pourable syrup forms. Drizzle the lemon glaze over the warm cake, letting it run down the sides.

Allow the glazed cake to cool completely at room temperature — about 20 minutes — so the glaze sets into a delicate sweet-tart shell. Slice into wedges and serve at room temperature. This cake keeps well wrapped at room temperature for up to 2 days.