This cake is Gluten-Free, Milk-Free, light, flavorful, satisfying. Tell me what you think!

FLOURless CITRUS ALMOND CAKE

4 Omega-3 Eggs, at room temperature (can substitute 2 Tbs. freshly ground flax seeds mixed with 4 Tbs. water for two of the eggs)
3 Tbs. organic Lemon Zest
1 Tbs. organic Lime Zest
1/2 tsp. pure Almond extract
1 tsp. Orange Blossom Water, available at Whole Foods and at Middle Eastern markets
1/4 c. Pure Maple Syrup
1 1/2 c. fine Almond Flour/Meal
1 tsp. Aluminum-free Baking Powder (check expiration date!)
1 tsp. Baking Soda
1 tsp. Cider Vinegar (can use White Vinegar)
Pinch of Sea Salt
Juice of 1 organic orange and 1 organic Lemon
1 tsp. Orange Blossom Water
1 tsp. Pure Maple Syrup

Pre-heat oven to 350º F.

Line bottom of a 9" round cake pan with parchment paper, and grease it and the pan sides with Coconut Oil or butter.
Separate the eggs, making sure the egg whites go into a clean, dry bowl.
In a large bowl, whisk the egg yolks, zests, extract, orange blossom water and Maple Syrup until smooth.
In a separate bowl, mix the almond flour, baking powder and soda until combined. Add the flour mixture to the egg yolks and mix well.
With and electric mixer, whip the egg whites starting on low-speed and gradually increasing to high.
When frothy, add the pinch of salt and vinegar. As they begin to increase in volume, add syrup a little at a time, as you continue to beat the egg whites. When thick enough to form soft peaks, they are ready.
Very gently fold the egg whites into the flour mixture a large spoonful at a time, (never stirring). As you add more egg whites, the mixture will become light and fluffy. Don't rush this process.
Gently scoop the batter into your prepared pan, and bake for 35 minutes in middle of oven, until top is golden.
Remove from oven.
Mix citrus juices with orange blossom water and the maple syrup.. and pour evenly over top of cake.
Let cool. Run a knife around the edge and lift from pan. Serve with whipped coconut cream.