1/4 cup coconut (or coconut) oil

1 cup almond flour

1/3 cup quinoa (or spelt) flour

1 cup sugar

4 eggs, separated

2 1/2 Tbsp lemon zest

1 Tbsp lemon juice

1 Tbsp orange juice

1/4 tsp sea salt

Preheat oven to 350ºF. Line bottom and sides of 9″ round pan with parchment paper and brush with oil. Combine dry ingredients, reserving 2/3 sugar, in a bowl. In another bowl, combine reserved sugar and egg yolks, using an electric mixer. Whip until mixture is thick, about 5 minutes. Beat in coconut oil, lemon zest and juices. Fold in dry ingredients. In clean and dry bowl, beat egg whites until white peaks are formed. Fold in 1/3 off egg-white mixture into batter. Gradually, fold in remainder. Pour batter into pan. Bake 35-40 minutes. Remove from oven and allow to cool. Invert to remove from pan and set right side up.