Almond Cake

3 c. finely-ground almonds
2 ½ c. sugar
1 doz. lg. eggs, separated
Grated rind of 1 lemon
1 T. cinnamon
½ c. bread crumbs

Beat egg yolks in a large bowl, gradually adding sugar, mixing until very creamy. Add lemon rind and cinnamon. Fold in
almonds and bread crumbs (the batter will be very stiff). In a separate bowl, beat egg whites until very stiff and fold into
almond mixture. Pour into a greased 9x13-inch pan and bake in a preheated 350 degree oven for 30 minutes. (Test with a
toothpick to see if cake is ready.)